I couldn't get this casserole to appear very photogenic, but I assure you, it was delicious. Gone in a day. When I had seen this recipe in the March Bon Appetit I was basically waiting for the day until I could make it. We never have chips in our house, but the other week when we were grilling burgers I had a craving and my husband came home with a big bag of Kettle Chips. Then I noticed I had some egg noodles (papardelle)......and tuna.....ohmygosh and leftover gruyere. Bingo! All I needed was leeks! This isn't a massive casserole that feeds 12, but rather a nice normal size that feeds about 4. I slightly adapted the recipe from Bon Appetit's. I'm not a fan of dill, at all (Ina Garten would be so upset) and I felt it was begging for some garlic. I will say that next time I make this I would add even more leeks, and more tuna, and would even add other vegetables such as spinach. It was very creamy and could have used some hidden greens.
- 1/2 stick butter (unsalted)
- 2 1/2 cups thinly sliced leeks (white and pale green part)
- 1/4 cup all purpose flour
- 2 cups whole milk
- 1/2 cup half and half
- 1 teaspoon fresh lemon juice
- 8 ounces wide egg noodles
- 1/2 cup coarsely grated Gruyère cheese
- 2 tablespoons fresh thyme
- 3 cloves garlic, pressed
- 1 t paprika
- 1 t cayenne pepper
- 2 5 oz cans albacore tuna (recipe called for tuna in oil, but I used tuna that was in water)
- 2 cups coarsely crushed salted potato chips
- salt, pepper
- Butter 8x8x2-inch glass baking dish. Melt unsalted butter in heavy large saucepan over medium heat. Add leeks, sprinkle with kosher salt. Cover and cook until leeks are tender. Add garlic, stir for 1 minute. Add flour, stir 1 minute. Gradually add milk and half and half, simmer until mixture thickens slightly, stirring often, about 5 minutes. Stir in lemon juice. Season with salt and pepper. Remove from heat.
- Cook egg noodles in large pot of boiling salted water until tender, stirring occasionally. Drain noodles, reserving 1/4 cup noodle cooking liquid. Transfer noodles to large bowl. Pour leek sauce over noodles. Add grated Gruyère cheese and thyme and stir to blend, add reserved noodle cooking liquid until mixture is moist and creamy. Fold in tuna. Transfer to prepared baking dish.
- Preheat oven to 375°F. Bake noodle casserole, covered with foil, until heated through, about 20 minutes. Remove foil. Sprinkle crushed potato chips over and continue to bake, uncovered, until top is golden brown and filling bubbles, about 10 minutes longer.
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