Sandy D'amato's Tuna Noodle Casserole

“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!”
READY IN:
50mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: