Name: Tuna Noodle Casserole with Leeks and Fresh Dill
Yield: 6 Servings
Ingredients: ¼ cup (½ stick) unsalted butter; 2½ cups cups thinly sliced leeks (white and pale green parts only; from about 2 large); ¼ teaspoon celery seeds; Coarse kosher salt; ¼ cup all-purpose flour; 2 cups whole milk; ½ cup half-and-half; 1 teaspoon fresh lemon juice; 8 ounces wide egg noodles; ½ cup coarsely grated Gruyère cheese (about 2½ ounces); 2 tablespoons chopped dill; 2 5–6-ounce cans albacore tuna (preferably packed in olive oil), drained, broken into ½-inch chunks; 2 cups coarsely crushed salted potato chips (about 2 ounces)

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Our tuna noodle casserole recipe features oil-packed albacore in a roux-thickened sauce flavored with leeks, dill, and Gruyère. The one old-school concession? A crunchy, crushed-potato-chip topping.

Recipe notes