Lemony Tuna Noodle Casserole

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Coastal Living


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12 ounces wide egg noodles

1⁄4 cup unsalted butter

2 large leeks, sliced

1/4 cup all-purpose flour

3 cups whole milk, at room temperature

4 cups (16 ounces) shredded Gruyčre cheese

2 tablespoons Dijon mustard

1 tablespoon lemon zest

1/2 teaspoon salt

4 (5- to 5.5-ounce) cans oil-packed tuna, drained and flaked

3 tablespoons extra-virgin olive oil

1 teaspoon minced garlic

1 cup panko (Japanese breadcrumbs)

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