Sandy D'amato's Tuna Noodle Casserole

Name: Sandy D'amato's Tuna Noodle Casserole
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 serving(s)
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

Submitted by WI Cheesehead

"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!"

Download

photo by PaulaG

Ready In:: 50mins
Ingredients:: 24
Serves:: 6

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)
Topping
1 (5 ounce) bag potato chips, crushed
2 ounces shredded cheddar cheese
2 tablespoons olive oil

directions

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.

Questions & Replies

Got a question? Share it with the community!

Reviews

This was the best tuna casserole I've ever tasted. I loved the olives, and was surprized that the mustard wasn't overpowering, it was the perfect amount. I did add a little garlic and diced fresh mushrooms, as well as a tsp of grated lemon zest. This is my new favorite casserole.

Spiker1a
This is a supurb combination of flavors. I lightened this recipe for the Make it Healthier game. The flavors are wonderful and I am sure the full fat version would be out of this world because the lighter version is TDF.

MsSally
Very good. Not as dry as the casseroles made with cream soups, but kind of lengthy. I may make again if I have excess time, but not something I will make on a weeknight again. Thanks for sharing.

coleen114
I loved this but didn't think it was outstanding for the extra work and ingredients it has. I thought I would really like the grainy mustard in it but it was the one thing I didn't really enjoy in it (I used whole grain dijon). I loved the olives. I used yolk free whole wheat extra wide egg noodles and chunk lite tuna. I only had 3.8 oz of pringles so used that with the cheese and only 1 tbsp of oil for the topping. Strangely enough, this was excellent served with another recipe I made recipe#134941...it was like the missing ingredient! Made for Cookbooks tag game.

Engrossed
Very good Tuna Casserole. I didn't have olives, grainy mustard or heavy cream. For the grainy mustard, I substituted Dijon mustard, and for the heavy cream I increased milk by 1/2 Cup and added 1/2 cup sour cream. It turned out delicious and looked just like the picture. We will definitely have this again.

DebraWTX

see 1 more reviews

RECIPE SUBMITTED BY

WI Cheesehead

Watertown, Wisconsin

I am a Christian wife and mother of 3 kids. Since my DH's high cholesterol, we've been eating better. I never used to like cooking. Since eating better, I've liked learning and preparing new recipes. My kids haven't reconciled themselves to the new eating yet. I grind my own grain and make all my own breads.?Working 2 hours a day in the local high school lunch room.??I am homeschooling my high schooler.? ?Also found out 1 child has multiple food allergies (wheat, dairy, tomato, chocolate, etc) and another is gluten sensitive. So, we just started (July 09) eating gluten and dairy free. I've been busy with getting our house market ready, even though it's not the best time for that.?

View Full Profile