Sandy D'amato's Tuna Noodle Casserole

Total Time
50mins
Prep 20 mins
Cook 30 mins

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!

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.
Most Helpful

5 5

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.

5 5

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.

4 5

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.