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!
- 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
- 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.