Sandy D'amato's Tuna Noodle Casserole

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 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 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

Recipe

• 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.