Tuna Casserole with Dill

1. Preheat the oven to 400°F.

Cook the Pasta

1. Bring a large pot of water to boil, add salt and cook the egg noodles for just a couple of minutes.
2. Drain the pasta immediately and let it cool.

Saute the Vegetables

1. Heat a large fry pan over medium high heat. When hot, melt 4 tablespoons of butter.
2. Add the leek and onion and saute for 8 minutes until soft.
3. Add the mushrooms and raise the heat to medium-high. Mushrooms contain a lot of water, and it will release when cooking. Stir and cook for 5 minutes or until all the mushroom liquid evaporates.
4. Add the wine, and cook until the wine is cooked off about 2 minutes.
5. Add the Worcestershire sauce and fresh thyme.

Make the Cream Sauce

1. Heat a medium-sized saucepan over medium-low heat. When hot, add 4 tablespoons butter and melt. To make the roux, whisk in the flour and cook until the flour-butter mixture turns golden. You want it to be smooth. Takes about 2 minutes.
2. Whisk in the veggie stock, whisking constantly and bring to a boil.
3. Reduce the heat to medium and add the cheddar, cream, and hot sauce if you use it. Stir until the cheese is melted.
4. Adjust the seasoning with salt and pepper.

Combine the Ingredients

1. In a large bowl, "fold" the cream mixture into the mushroom mixture and noodles, and then fold in the tuna. Taste and adjust the seasoning with salt and pepper.

Finish the Casserole

1. With the remaining tablespoon of butter, grease the baking dish.
2. Spoon the tuna mixture into the baking dish.
3. Place the casserole in the preheated oven and bake for 15 - 20 minutes until the chips are lightly brown and the edges start to bubble.
4. When the casserole is done, remove it and top it with lemon zest.
5. Let the casserole sit for 6 minutes. Top with dill and chives.
6. Serve and watch your family and friend devour.