Tuna Noodle Casserole
Tonnino Tuna is my favorite canned tuna. Trust me, I am the one that eats canned tuna with crackers for lunch. I know my tuna!
1 T. butter for baking dish
3 T. olive oil
1 Yellow Onion, Finely Chopped
3 stalks celery, chopped
3 cloves garlic, minced
1/3 cup all-purpose flour
2 cups milk
3/4 cups half and half
1/4 cup parmesan cheese, grated
1 teaspoon dry mustard
salt and pepper to taste
1 cup frozen peas
12 oz. bag egg noodles
1/3 cup sour cream
1/2 cup shredded swiss or gruyere cheese
1 teaspoon dill
1 teaspoon chives
2 cans of tuna (Tonnino tuna is the best), broken into chunks
2 cups crushed potato chips (sour cream and onion flavored or plain)
Preheat oven to 375°F. Lightly butter the inside of a large baking dish and set aside.
Heat olive oil in a large heavy saucepan with tall sides over medium to medium-high heat. Add onion and celery and cook until just softened, about 5 to 7 minutes. Stir in garlic and cook for 1 minute more.
Sprinkle flour over the top and stir lightly for 1 minute. Slowly add milk and half-and-half, and then simmer until mixture is lightly bubbling and thickened, stirring occasionally for about 5 to 7 minutes.
Stir in Parmesan and dry mustard, and then season to taste with salt and pepper. Remove saucepan from heat and stir in peas.
While sauce is cooking in the saucepan, cook noodles in a large pot of boiling salted water until just al dente. Drain noodles, reserving 1/2 cup of noodle cooking liquid. Transfer noodles to a very large mixing bowl. Pour warm sauce over noodles.
Add sour cream, Swiss/Gruyere, dill, and chives, and fold to blend. Add reserved noodle cooking liquid a bit at a time until mixture is creamy and moistened to your liking (you may not want to use the full 1/2 cup of liquid). Fold in tuna, taking care to leave some chunks intact.
Transfer mixture to prepared baking dish. Sprinkle with crushed potato chips. Tent dish loosely with foil and bake for 20 to 30 minutes, or until hot throughout. Remove foil and bake uncovered for another 5 to 10 minutes, or until top is golden brown and the filling bubbles.
Remove from oven, sprinkle with a bit more fresh chopped dill and chives, and serve immediately.