The Tuna Casserole
Miz Helen's Kitchen
Ingredients
1 (12 ounce) package Home Style Wide Noodles
2 cups early peas, fresh or frozen
1/4 cup butter plus 2 tablespoons
1 cup red bell pepper, chopped
1 cup yellow onion, chopped
1 cup celery, chopped
1/4 cup all purpose flour
2 tablespoons Dijon Mustard
2 1/2 cups milk
1-1/2 teaspoon salt
1 teaspoon pepper
1/8 teaspoon cayenne or a dash of Tabasco
1 (12 ounce) can white tuna
2 cups potato chips, crushed
Directions
In a large stock pot cook the noodles according to package directions. Before draining place the early peas at the bottom of the colander and drain the hot noodles over the peas.
Pour the drained noodles and peas back into the stock pot.
Melt the 1/4 cup butter in a hot skillet, then add the bell pepper, onion, and celery, cook until the vegetables are tender.
Stir in the flour and make sure it is mixed well with the vegetables.
Add the milk and stir until it begins to thicken.
Add the salt, pepper, cayenne or Tabasco, making sure the seasons are blended well.
Pour the sauce over the noodles, peas and mix well.
Gently fold in the drained tuna to the noodles and peas.
With the 2 tablespoons butter, butter the 9 X 13 baking dish.
Place Tuna mixture into the buttered 9 X 13 baking dish.
Cover with the crushed potato chips.
Bake at 350 degrees for 30 minutes or until the casserole is bubbling and the chips are starting to brown.
Enjoy!