Tuna Noodle Casserole with Leeks and Fresh Dill

Ingredients

• 0.3 cup flour 
• 10 ounce albacore tuna - sashimi grade packed in olive oil), drained, broken into 1/2-inch chunks canned
• 0.3 teaspoon celery seed 
• 6 servings kosher salt 
• 2 tablespoons optional: dill fresh chopped
• 2.5 ounces gruyere cheese grated
• 0.5 cup half and half 
• 2.5 cups leek white green thinly sliced ( and pale parts only; from 2 large)
• 1 teaspoon juice of lemon fresh
• 2 ounces potato chips salted crushed
• 0.3 cup butter unsalted ()
• 2 cups milk whole
• 8 ounces extra wide egg noodles 

Equipment

• bowl
• sauce pan
• oven
• baking pan
• aluminum foil
• glass baking pan

Directions

1. Butter 8 x 8 x 2-inch glass baking dish. Meltunsalted butter in heavy large saucepan overmedium heat.
2. Add leeks and celery seedsto saucepan; sprinkle lightly with coarsekosher salt. Cover saucepan and cook untilleeks are tender but not brown, stirring often,about 8 minutes.
3. Add flour; stir 1 minute.Gradually add milk and half and half; simmeruntil mixture thickens slightly, stirring often,about 5 minutes. Stir in lemon juice. Seasonleek sauce to taste with coarse kosher saltand pepper.
4. Remove sauce from heat.
5. Meanwhile, cook egg noodles in largepot of boiling salted water until tender,stirring occasionally.
6. Drain noodles,reserving 3/4 cup noodle cooking liquid.
7. Transfer noodles to large bowl.
8. Pourleek sauce over noodles.
9. Add grated
10. Gruyère cheese and dill and stir to blend;add reserved noodle cooking liquid bytablespoons until mixture is moist andcreamy (about 8 tablespoons). Fold in tuna.
11. Transfer to prepared baking dish. DO AHEAD:Can be made 1 day ahead. Cool slightly.Chill uncovered until cold, then cover withfoil and keep refrigerated.
12. Preheat oven to 375°F.
13. Bake noodlecasserole, covered with foil, until heatedthrough, about 20 minutes if freshly madeor 30 minutes if chilled.
14. Remove foil.
15. Sprinkle crushed potato chips over andcontinue to bake, uncovered, until top isgolden brown and filling bubbles, about10 minutes longer.
16. Serve hot.
17. Bon Appétit