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I like to use a flat baking dish so that there is more crunchy topping per serving.

LEMON TUNA NOODLE CASSEROLE 8 servings

1 package wide egg noodles

4 tablespoons unsalted butter

1 large bunch green onions, sliced

3 cloves garlic, minced

1/4 cup AP flour

3 cups whole milk

4 cups shredded swiss cheese

Juice of 1 lemon

1/2 teaspoon salt

2 large cans oil packed tuna, drained and flaked

1 can sweet peas, drained well

TOPPING

1 cup Panko crumbs

3 tablespoons butter, melted

1 teaspoon garlic paste

• Preheat oven to 375 degrees.
• Cook egg noodles to al dente’ per package directions. Drain and rinse with cold water.
• Melt butter in a medium sauce pan. Add garlic and onions sauteing until garlic is fragrant and onions are tender.
• Whisk in flour and blend well. Gradually add milk, stirring constantly, until well blended.
• Bring to a boil over medium high heat, stirring frequently.
• Reduce heat and simmer 5 minutes until sauce is smooth and thickened.
• Remove from heat and whisk in cheese, lemon juice and salt.
• Fold in tuna, peas and egg noodles.
• Pour into a greased baking dish.
• Combine melted butter, garlic and Panko crumbs.
• Spread evenly on top of tuna mixture.
• Bake 30 minutes or until golden and bubbly.
• Let stand 5 minutes before serving.