Creamy Tuna Noodle Casserole With Peas And Breadcrumbs

• 6 ounces uncooked no-yolk egg noodles
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 cup finely chopped onion
• 1 cup thinly sliced celery
• 3 tablespoons all-purpose flour
• 2 1/4 cups 1% low-fat milk
• 1/2 cup frozen green peas, thawed
• 1 1/2 tablespoons chopped fresh dill
• 1 teaspoon finely grated lemon rind
• 1 tablespoon fresh lemon juice
• 1 teaspoon dry mustard (such as Colman's)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 (5-ounce) can solid white albacore tuna packed in water, drained and broken into chunks
• 1/4 cup whole-wheat panko (Japanese breadcrumbs)
• 1.5 ounces Parmesan cheese, grated (about 1/3 cup)

1. Preheat broiler to low.
2. Fill a large saucepan with water; bring to a boil. Add noodles; cook 3 minutes or until al dente. Drain. Heat a 10-inch ovenproof skillet over medium heat. Add oil and butter; swirl until butter melts. Add onion and celery; saute 6 minutes or until tender. Sprinkle flour over pan; cook 45 seconds. Add milk, stirring constantly. Stir in peas and next 7 ingredients (through tuna). Remove pan from heat; gently stir in noodles. Sprinkle breadcrumbs and cheese over top. Broil 2 minutes or until topping is lightly browned.

egg noodles, olive oil, unsalted butter, onion, celery, allpurpose, milk, frozen green peas, dill, lemon rind, lemon juice, kosher salt, black pepper, white albacore, wholewheat panko, parmesan cheese

Taken from www.myrecipes.com/recipe/creamy-tuna-noodle-casserole-peas-breadcrumbs (may not work)