A delightful twist on the classic tuna noodle casserole, this recipe combines creamy, cheesy goodness with a hint of lemon and dill for a refreshing touch.
Cook the pasta in a large pot of salted boiling water until al dente. Drain and set aside.
Undercook the pasta slightly as it will continue to cook in the oven.
In a medium saucepan, melt the butter over medium heat. Add the chopped onion and celery, and sauté until softened.
Ensure the vegetables are evenly chopped for consistent cooking.
Stir in the flour and cook for 1-2 minutes to form a roux, ensuring it doesn't brown.
Stir constantly to avoid lumps in the roux.
Gradually whisk in the milk and cream, then add the bay leaf and dry mustard. Bring to a simmer.
Whisk continuously to create a smooth sauce.
Stir in the Worcestershire sauce, salt, pepper, grainy mustard, and half of the cheese. Remove from heat.
Taste the sauce and adjust seasoning as needed.
Combine the cooked pasta, tuna, peas, lemon juice, dill, and prepared sauce in a mixing bowl.
Fold gently to avoid breaking the pasta.
Transfer the mixture to a greased baking dish and sprinkle with the remaining cheese.
Spread the mixture evenly for consistent baking.
Bake in a preheated oven at 350°F (175°C) for 25-30 minutes, until bubbly and golden on top.
Let the casserole rest for a few minutes before serving.
Serve warm, garnished with additional dill if desired.
Pair with a fresh salad for a complete meal.
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