SANDY D'AMATO'S TUNA NOODLE CASSEROLE

Sandy D'amato's Tuna Noodle Casserole image

Provided by WI Cheesehead

Categories Tuna

Time 50m

Yield 6 serving(s)

Number Of Ingredients 24

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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

Steps:

Cook noodles, then drain and cool. Set aside.
Place medium sauce pot over medium heat. Add butter and, when melted, add onion and celery. Sweat 4 minutes.
Add flour and cook, stirring, 1 to 2 minutes - do not brown.
Add bay leaf, dry mustard, milk and shipping cream and bring to a boil while whipping.
Add Worcestershire sauce, salt pepper, and hot pepper sauce and simmer 2 minutes.
Add the grainy mustard, peas and cheese and remove from heat. Set aside.
Preheat oven to 350°F.
Toss reserved noodles with tuna.
Add lemon juice, dill, olives and the reserved sauce.
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.
TOPPING: Combine all ingredients and mix well.