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Tuna Casserole


You cannot get more all-Americana than making a Tuna casserole for dinner. Not being a huge fan of tuna fish (the smell more than the taste) I don’t make many things with this ingredient that often. However when talking about my tuna casserole horrors with Sara G. the look on her face as she described her mother’s awesome tuna casserole recipe was so animated, that I had to try it out for myself. With a few minor tweaks and some potato chips as a crust I now have joined the Goldstein family tuna casserole fan club.

1 16 oz. package wide egg noodles

½ stick butter

2 ½ cups leeks, thinly sliced

1 tsp. kosher salt

1 tsp. pepper

1 tsp. garlic powder

1 tsp. thyme

1 tsp. basil

¼ cup all purpose flour

2 cups whole milk

½ cup cream

1 tsp. lemon juice

½ cup mozzarella

2 Tbsp. chopped fresh dill or 1 tsp. dried dill

1 can tuna

1 can salmon

2 cups crushed potato chips

Preheat oven to 375 degrees. Grease a casserole dish.

Cook egg noodles and drain, set aside

Melt butter in a large saucepan. Add leeks, sprinkle lightly with salt. Cook until leeks are tender but not brown, stirring often. Add flour, and stir. Gradually add milk and cream, simmer until mixture thickens slightly, stirring often. Stir in lemon juice. Season with salt and pepper. Remove from heat.

Place egg noodles into sauce. Add mozzarella, stirring until creamy. Add tuna and salmon. Transfer to baking dish.

Bake casserole for 20 minutes. Remove from oven, sprinkle on potato chips and place back into oven and bake until top is golden and middle is bubbly. Serve hot.

Recipe By Sarah Lasry via www.Kosherstreet.com the #1 source on the web for the kosher family.

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