Island Trollers Tuna Noodle Casserole with Leeks and Fresh Thyme

Servings 6
Author Debi


  • ¼ cup ½ stick unsalted butter
  • 2 large leeks white and pale green parts only, thinly sliced
  • ¼ teaspoon ground celery seeds
  • Coarse kosher salt
  • ¼ cup all purpose flour
  • 2 cups whole milk
  • ½ cup half & half
  • 8 ounces Wide Egg Noodles
  • ½ cup coarsely grated Smoked Fontina cheese
  • 2 tablespoons chopped fresh thyme
  • 1 7- ounce can Island Trollers Smoked Alder albacore tuna undrained
  • ½ cup frozen peas thawed


  1. Butter 8x8-inch glass baking dish. Set aside.
  2. Melt butter in heavy large saucepan over medium heat. Add leeks and ground celery seeds to saucepan; sprinkle lightly with coarse kosher salt. Cover saucepan and cook until leeks are tender but not brown, stirring often, about 8 minutes.
  3. Add flour; stir 1 minute. Gradually add milk and half and half; simmer until mixture thickens slightly, stirring often, about 5 minutes. Season leek sauce to taste with salt and pepper, and remove from heat.
  4. Meanwhile, cook egg noodles in large pot of boiling salted water until tender, stirring occasionally. Drain noodles, reserving ¾ cup noodle cooking liquid. Transfer noodles to large bowl.
  5. Pour leek sauce over noodles. Add grated Fontina cheese and thyme and stir to blend; Fold in tuna, breaking apart any large chunks. Fold in peas.
  6. If necessary, add reserved noodle cooking liquid one tablespoon at a time, until mixture is moist and creamy. Transfer to prepared baking dish.
  7. DO AHEAD: Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover with foil and keep refrigerated.
  8. Preheat oven to 375°F. Bake noodle casserole, covered with foil, until heated through, about 20 minutes if freshly made or 30 minutes if chilled. Remove foil. Continue to bake, uncovered, until top is golden brown and filling is bubbling, about 10 minutes longer. Serve hot. Enjoy!

Recipe Notes

Adapted from Bon Appetit