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TUNA NOODLE CASSEROLE (NOT YOUR GRANDMA’S)
1 stick butter, divided 2 tablespoons + 2 tablespoons + 4 tablespoons
1 tablespoon avocado oil
FRESH ground sea salt and black pepper
3 cups DRY wide egg noodles
4 cloves garlic, minced
1 bunch green onions, whites only sliced thin
4 cups SMALL broccoli florets (about 3 crowns, stalks discarded or used elsewhere)
14 ounces marinated artichokes, drained WELL
1/4 cup WONDRA flour
4 cups WHOLE milk
1/4 cup cream sherry
4 ounces cream cheese, sliced into 8-10 pieces
2 LARGE cans white albacore tuna in water, drained WELL
1 cup shredded Gruyere
1/4 cup FRESH chopped Parsley
Several sprigs FRESH thyme
1/2 cup PANKO crumbs

• Prepare noodles al dente per package instructions. Drain and set aside.
• Melt avocado oil and 2 tablespoons butter in large saute pan.
• Add green onions and garlic, sauteing 2 minutes until garlic is golden and fragrant.
• Increase heat to medium-high and add broccoli florets, sauteing 7-8 minutes until broccoli is tender and vibrant green.
• GENEROUSLY season with FRESH ground sea salt and black pepper.
• Add artichokes and Parsley, cooking several minutes more until all liquid is absorbed.
• Pour broccoli and artichokes into colander and drain off any remaining oil.
• Return pan to stove and melt 4 tablespoons butter.
• Whisk in WONDRA flour until smooth and golden.
• Gradually add milk and cream sherry stirring well after each addition. Cook until slightly thickened.
• Add cream cheese pieces, whisking until smooth.
• Add Gruyere, whisking until smooth.
• Adjust seasoning.
• Fold in tuna until well blended.
• Fold in broccoli and artichokes until well blended.
• Fold in noodles.
• GENEROUSLY season with FRESH ground sea salt and black pepper.
• Transfer to 3 quart 9×13 baking dish.
• Melt remaining 2 tablespoons of butter.
• With a fork blend melted butter and Panko crumbs.
• Sprinkle crumb mixture evenly over casserole.
• Bake 30-45 minutes until crumbs are golden and casserole is bubbly.
• Garnish with green onion tops if desired.