Lemony Tuna Noodle Casserole

Ingredients

• 16 ounces gruyčre cheese shredded
• 2 tablespoons dijon mustard 
• 0.3 cup flour all-purpose
• 1 teaspoon garlic minced
• 2 large leeks sliced
• 1 tablespoon lemon zest 
• 22 ounce oil-packed tuna flaked drained canned
• 3 tablespoons olive oil extra-virgin
• 1 cup panko bread crumbs (Japanese breadcrumbs)
• 0.5 teaspoon salt 
• 0.3 cup butter unsalted
• 3 cups milk whole at room temperature
• 12 ounces wide egg noodles 

Equipment

• sauce pan
• oven
• whisk
• baking pan

Directions

1. Cook egg noodles until al dente according to package directions.
2. Drain, rinse with cold water, and drain again.
3. Melt butter in a medium saucepan over medium heat.
4. Add leeks and cook, covered, 7 minutes or until tender but not browned.
5. Whisk in flour; cook 1 minute.
6. Pour in milk; bring mixture to a boil over medium-high heat, whisking frequently. Reduce heat to medium-low, and simmer 3 minutes or until sauce is smooth and thickened.
7. Remove from heat, and whisk in cheese and next 3 ingredients. Fold in tuna and egg noodles.
8. Pour into a greased 3-quart baking dish.
9. Combine olive oil, garlic, and panko; sprinkle over casserole.
10. Bake at 375 for 30 minutes or until golden brown and bubbly.
11. Let stand 5 minutes before serving.