Sandy D'amato's Tuna Noodle Casserole |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Sandy is the chef owner of Sanford Restaurant and has a food column in our local paper. This is very good. No cream of anything soup in here! Ingredients:
4 ounces wide egg noodles |
2 tablespoons butter |
1 teaspoon butter |
1 (5 ounce) onions, diced small |
2 celery ribs, finely diced |
2 1/2 tablespoons flour |
1 bay leaf |
1 tablespoon dry mustard (to taste) |
1 1/4 cups milk |
1 cup heavy whipping cream |
1 teaspoon worcestershire sauce |
3/4 teaspoon kosher salt |
1/4 teaspoon ground black pepper |
10 drops hot pepper sauce (to taste) |
2 tablespoons grainy mustard |
3/4 cup frozen peas |
6 ounces grated cheddar cheese |
1 (12 ounce) can solid white tuna packed in water, well drained |
1/2 teaspoon lemon juice |
2 tablespoons chopped dill |
1/4 cup pimento stuffed olive (coarsely chopped) |
1 (5 ounce) bag potato chips, crushed |
2 ounces shredded cheddar cheese |
2 tablespoons olive oil |
Directions:
1. Cook noodles, then drain and cool. Set aside.
2. Place medium sauce pot over medium heat. Add butter and, when melted, add onion and celery. Sweat 4 minutes.
3. Add flour and cook, stirring, 1 to 2 minutes - do not brown.
4. Add bay leaf, dry mustard, milk and shipping cream and bring to a boil while whipping.
5. Add Worcestershire sauce, salt pepper, and hot pepper sauce and simmer 2 minutes.
6. Add the grainy mustard, peas and cheese and remove from heat. Set aside.
7. Preheat oven to 350°F.
8. Toss reserved noodles with tuna.
9. Add lemon juice, dill, olives and the reserved sauce.
10. Place in a 9x9-inch or 11x7-inch baking dish and sprinkle with topping. Bake in preheated oven 25 to 30 minutes until hot, bubbly and crisp on top.
11. TOPPING: Combine all ingredients and mix well.
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