Ingredients
-
4
-
2
-
1
-
1
-
2
-
2 1/2
-
1
-
1
-
1 1/4
-
1
-
1
-
3/4
-
1/4
-
10
-
2
Directions
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!, 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 , 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
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Steps
|
1
Done
|
Cook Noodles, Then Drain and Cool. Set Aside. |
|
2
Done
|
Place Medium Sauce Pot Over Medium Heat. Add Butter and, When Melted, Add Onion and Celery. Sweat 4 Minutes. |
|
3
Done
|
Add Flour and Cook, Stirring, 1 to 2 Minutes - Do not Brown. |
|
4
Done
|
Add Bay Leaf, Dry Mustard, Milk and Shipping Cream and Bring to a Boil While Whipping. |
|
5
Done
|
Add Worcestershire Sauce, Salt Pepper, and Hot Pepper Sauce and Simmer 2 Minutes. |
|
6
Done
|
Add the Grainy Mustard, Peas and Cheese and Remove from Heat. Set Aside. |
|
7
Done
|
Preheat Oven to 350f. |
|
8
Done
|
Toss Reserved Noodles With Tuna. |
|
9
Done
|
Add Lemon Juice, Dill, Olives and the Reserved Sauce. |
|
10
Done
|
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
Done
|
Topping: Combine All Ingredients and Mix Well. |
