Tuna Noodle Casserole

Instructions

1. Make the Noodles: Cook the noodles al dente according to the directions and set them aside. Since the noodles will be later cooked again in the oven, I suggest putting them in a colander and running cold water over them to stop them from cooking, set aside.
2. Make the Topping: Heat 1 tablespoon unsalted butter in a microwave-safe bowl until melted. Add the Panko bread crumb toppings to the butter and use a fork to combine completely. Set aside.
3. Cook the Vegetables: In a large skillet on the stovetop over medium heat, melt 1 tablespoon unsalted butter. When it's melted, add the prepared onion, garlic, celery, and peas. Saute the vegetable mixture until the onions are translucent (a few minutes). Remove the sauteed vegetables to a bowl and set them aside.
4. Make the Casserole Filling: Over low-medium heat, melt 3 tablespoons of unsalted butter and melt completely. Add the all-purpose flour, using a whisk, stir and cook (for about 30 seconds) stirring constantly, adjust the heat so that it does not burn, if needed. Gradually, add in the milk and the vegetable broth, stirring continuously with a whisk until the mixture is smooth, bring the mixture to a low simmer. Add the dill, lemon juice, and chopped parsley (and optional cheese at this point, see notes if using cheese). Add Kosher salt and fresh ground pepper to taste. Remove from heat.
5. In a large mixing bowl, add the cooked noodles, tuna, the sauce and the vegetables, stir to combine evenly.
6. Pour the mixture into a 9x13 inch casserole dish. (if using cheese you can add the remaining at this time). Add the prepared Panko-butter mixture evenly to the top. Cook in a 350-degree oven for 25-30 minutes.
7. For Serving: Add additional fresh chopped parsley, salt, and pepper, amount to taste. Enjoy!