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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.

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About the Author

For the last 8 years Sarah Lasry has been the heart and soul of the successful and celebrated Tastebuds Gourmet Café & Flower Shop in Howell, NJ. Sarah opened and ran Tastebuds to much critical appraise for her unique approach to delicious, kosher gourmet cooking as well as her legendary parties, original style and artistic culinary flair. In 2006 Sarah wrote the acclaimed bestselling cookbook “THE DAIRY GOURMET” which revealed all the secret recipes of Tastebuds Café. With much anticipation from her many fans and fellow foodies, Sarah’s brand new cookbook “THE AT HOME GOURMET” just hit the stores with high praise and reviews. Sarah currently resides in Lakewood, NJ where she has recently left the restaurant business to concentrate on her passion for writing cookbooks and is hard at work as the Food and Home contributing editor for Binah Magazine and www. Kosherstreet.com.

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