This is from Cooking Light. It's a tangy alternative to the regular tuna casserole and I like them both.
We adapted it slightly, using more salt (as always with CL recipes), regular egg noodles instead of whole-wheat, and tarragon instead of dill (it's what we had on hand).
We also forgot to pick up chicken stock so used all milk for the sauce, embellishing with a judicial splash of Worcestershire.
New School Tuna Casserole
Serves 6 generously.
12 ounces uncooked egg noodles
Preheat oven to 375°F. Cook noodles until very al dente.
1 tablespoon oil
8 ounces mushrooms, chopped
1 cup chopped onion
1 tablespoon minced garlic
1 tablespoon chopped fresh thyme leaves
Heat oil in a large high-sided skillet over medium. Add mushrooms; cook until softened, about 4 minutes. Add onion and garlic; cook until tender, about 4 more minutes. Add thyme; cook until fragrant, about 1 minute, stirring constantly.
2 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups chicken stock
2-1/2 cups milk
1 tablespoon tomato paste
2 teaspoons Dijon mustard
2 teaspoons lemon zest
1-1/2 tablespoons fresh lemon juice
1-1/4 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
3 5-ounce cans albacore tuna in water, drained
2 tablespoons chopped fresh dill
Add butter; stir to melt. Whisk in flour; cook until roux is golden, about 1 minute. Whisking constantly, add stock; bring to a boil. Reduce to a simmer; whisk in milk, tomato paste, mustard, lemon zest and juice, salt, and pepper. Return to a simmer; simmer 2 to 3 minutes. Pour mixture into bowl with noodles. Stir in tuna and dill.
2 ounces sharp cheddar cheese, shredded (about ½ cup)
Coat a 13- x 9-inch baking dish with cooking spray. Transfer tuna mixture to baking dish; top with cheese. Bake at 375°F until bubbly and cheese is melted, about 15 minutes. Let stand at room temperature 5 to 10 minutes.