Tuna Noodle Casserole

The weather is warming up here, so my comfort food phase is coming to a close.

Mention the words, "tuna noodle casserole," to someone, and you're likely to get one of two reactions: dreamy rememberance or utter disgust. It's a love it or hate it thing - no middle ground. I'm a sucker for anything with pasta, so I fall into the former group. The combination of noodles, veggies, and a creamy homemade sauce makes this dish irresistable. I upped the veggie content and lowered the amount of butter from the original recipe. I sprinkled some cheese on top, but it nearly burned by the time the casserole was done. I nixed it from the recipe.

Tuna Noodle Casserole
Adapted from allrecipes.com

8 oz egg noodles (I like skinny)
2 celery stalks, chopped
½ medium onion, finely chopped
1 leek, peeled and sliced into thin strips
1 garlic clove, minced
8 oz mushrooms, chopped
½ c frozen peas

3 Tbs butter
¼ c flour
2 c milk (lowfat is fine)
A few dashes of Worcestershire sauce
Salt and pepper to taste

12 oz can chunk light tuna in water, drained
3 Tbs butter
¾ c panko crumbs

Preheat oven to 375 degrees. Lightly butter a medium baking dish (3 quart works fine).

Cook noodles in a large pot of boiling, salted water for 8 minutes, until al dente. Drain.

Melt 1 Tbs butter in a skillet over medium heat. Stir in the celery, onion, leek, and garlic. Cook for 5 minutes, until tender. Add mushrooms and cook another 5 minutes, or until most of the liquid has evaporated.

Melt 2 Tbs butter in a large saucepan. Whisk in flour until smooth. Gradually whisk in the milk and continue cooking 5 minutes, until sauce is smooth and slightly thickened. Season with salt and pepper. Stir in tuna, peas, mushroom mixture, and noodles. Transfer to baking dish. Melt the 3 Tbs butter in a small bowl, mix with panko crumbs, and sprinkle over the casserole.

Bake 25 minutes in oven, or until bubbly and lightly browned.