• prep: 15 min
• cook: 25 min
• total: 40 min

servings:

I’ve been wanting to make something else ultra homey but delicately French inspired since my last little pot pie excursion. It’s basically a childhood classic, dialed up and fine tuned a smidge. (butter) Also it’s so very simple and basically all done in a skillet. (butter and cheese) And you are going to be super duper here for it. (because butter and cheese and pasta and butter).

• 6 Tbs. butter
• 1 medium shallot, minced
• 3 Tbs. all-purpose flour
• 2 cups milk
• 1 lemon, zested and juiced
• 12 oz egg noodles, cooked
• 2 (4 oz) cans good quality tuna (albacore is great)
• 1 cup frozen peas
• 6 oz grated gruyere cheese
• 1/2 cup panko
• Coarse salt
• Any garnish you love!

Click Here For Step-By-Step Instructions