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Tuna Noodle Casserole
Ingredients
  • 10 ounces wide egg noodles, about 4 ½ cups
  • 3 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 2 large shallots, diced
  • 2 tablespoons all-purpose flour
  • 3 ½ cups half and half
  • 2 teaspoons Dijon mustard
  • 8 ounces shredded sharp white cheddar cheese, about 2 cups
  • 3 (5-ounce) cans tuna in water, drained
  • 1 cup frozen green peas, rinsed
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh chives
  • subheading: FOR THE PANKO MIXTURE:
  • ⅓ cup Panko*
  • ⅓ cup freshly grated Parmesan
  • 1 tablespoon lemon zest
  • 1 tablespoon olive oil
Steps
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