Tuna Noodle Casserole

This may seem like a strange thing to get excited about, but every time we make this, we double the recipe and then fight over the leftovers. I seriously can't get enough of it.  Here is the recipe, already doubled.

8 tbsps butter
2-3 stalks celery, chopped
2 carrots, chopped
1/2 cup chopped onion
6 mushrooms, chopped
EVOO
8 tbsps flour
2 cans chicken broth
2 cups milk
1/2 tsp salt
1/2 tsp pepper
1/2 tsp dill
4 tsps lemon juice
4 tbsp minced fresh parsley
2 cups parmesan
16 oz. shell pasta
2 small cans of tuna
1 sleeve of ritz crackers

Preheat over to 350.

Melt 2 tbps butter in skillet. Add onion, celery and carrot and a couple tbsps of water. Cook until water is evaporated and veggies are softened. Add mushrooms. Cook 3-5 minutes more. Add a little EVOO if needed. Remove veggies from pan.

Get noodle water boiling. Cook to al dente. Drain. I do this step at the same time as the next one.

Melt remaining butter in pan. Whisk in flour. Slowly add broth and milk, whisking until smooth. Bring to a simmer. Add salt, pepper, and dill. Stir until thickened, about 2-3 minutes. Reduce heat to low, add lemon, parsley and 1 cup of parmesan. Whisk until smooth. Season with additional salt, pepper and lemon to taste.

Add pasta, vegetables and tuna to sauce. Stir to combine and pour into a buttered casserole dish. Crush Ritz crackers and sprinkle over the top. Sprinkle remaining parmesan over the top.

Bake for 25-30 minutes. Let rest 10-15 minutes before serving.