Tuna Noodle Casserole with Leeks and Fresh Dill

Ingredients

• Salt
• Butter
• Kosher salt
• Lemon juice
• Water
• Milk
• Egg
• Pepper
• Lemon
• Flour
• Juice
• Half
• Cream

Directions

1. Butter an 8x8x2" glass baking dish. In a heavy large saucepan set over medium heat, melt the unsalted butter. Add the leeks and celery seeds, then season them lightly with coarse kosher salt. Put the lid on the pan and cook, stirring frequently, until the leeks are soft without taking on color, about 8 minutes. Stir in the flour and cook for 1 minute. Slowly pour in the milk and half and half, stirring as you go, then simmer, stirring often, until the sauce lightly thickens, about 5 minutes. Mix in the lemon juice, then season the leek sauce to taste with coarse kosher salt and pepper. Take the pan off the heat.
2. Meanwhile, boil the egg noodles in a large pot of salted water until tender, stirring now and then. Drain them, saving ¾ cup of the noodle cooking water. Move the noodles to a large bowl and pour the leek sauce over them. Add the grated Gruyère cheese and dill, then stir until everything is combined. Spoon in the reserved noodle water a little at a time until the mixture is moist and creamy, about 8 tablespoons. Gently fold in the tuna, then spread everything into the prepared baking dish.
3. Preheat the oven to 375 degrees F. Cover the casserole with foil and bake until warmed through, about 20 minutes if it was assembled right away or 30 minutes if it was chilled. Take off the foil, scatter the crushed potato chips over the top, and bake uncovered until the topping is golden brown and the filling is bubbling, about 10 minutes longer. Serve hot.