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: 50 mins
• 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

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.