Updated Tuna Noodle Casserole
Ingredients
8 oz.
dry farfalle pasta
1 tsp.
Kowalski's Extra Virgin Olive Oil
12 oz.
fresh tuna steak
6 tbsp.
Kowalski's Butter
1
shallot, finely chopped
6 tbsp.
Wondra flour
1 tsp.
kosher salt
3 cups
whole milk
¾ cup
half-and-half
¾ cup
coarsely grated Gruyère cheese
3 tbsp.
chopped fresh dill
1 ½ tsp.
Kowalski's Freshly Squeezed Lemon Juice (from the Produce Department)
10 oz. pkg.
Sno Pac Organic Peas & Carrots, thawed
2 cups
coarsely crushed Kowalski's Kettle Chips
Directions
- In large pot of salted water, cook pasta according to pkg. directions; drain and set aside.
- In a small skillet, heat oil over medium heat. Add tuna to pan; sauté until slightly pink in center (10 min. per inch of thickness, measured at the thickest part).
- Flake tuna; set aside.
- Preheat oven to 375°.
- While oven preheats, melt 6 tbsp. butter in a large sauté pan over medium heat. Add shallots; sauté until tender (about 4 min.).
- Stir in flour and salt.
- Gradually add milk and half-and-half; simmer until mixture thickens slightly (5-8 min.), stirring frequently.
- Stir in Gruyère, dill and juice; fold in tuna, peas and carrots.
- Transfer mixture to a 2 qt. shallow casserole dish greased with butter; bake in preheated oven, covered, until heated through (20-30 min.).
- Remove cover; stir casserole and top with kettle chips. Continue baking until top is golden-brown and filling bubbles (about 12 min.).
- Serve immediately.
