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Categories:
unsalted butter yellow onion stalks celery garlic all-purpose milk Parmesan dry mustard kosher salt frozen peas noodles sour cream Gruyere cheese fresh dill fresh chives sour cream
Viewed: 57 - Published at: 6 years agoIngredients
- 6 Tablespoons Unsalted Butter, Plus A Bit More For Buttering The Baking Dish
- 1 Large Yellow Onion, Finely Chopped
- 3 stalks Celery, Chopped
- 3 cloves Garlic, Minced
- 13 cups All-purpose Flour
- 2 cups Whole Milk
- 3/4 cups Half-and-half
- 1/4 cups Grated Parmesan
- 1 teaspoon Dry Mustard
- Kosher Salt And Freshly Ground Black Pepper
- 1- 1/2 cup Frozen Peas
- 16 ounces, weight Cavatappi Noodles (Rotini Or Elbow Would Be A Good Substitute)
- 13 cups Sour Cream
- 4 ounces, weight Grated Gruyere Cheese
- 2 Tablespoons Chopped Fresh Dill, Plus A Bit More For Garnish
- 2 Tablespoons Chopped Fresh Chives, Plus A Bit More For Garnish
- 2 cans (5 Oz. Size) Albacore Tuna, Drained, Broken Into 1/2-inch Chunks
- 2 cups Coarsely Crushed Sour Cream And Onion Flavored Potato Chips, Or As Needed
Method
- Preheat oven to 375 degrees F. Lightly butter the insides of a large baking dish and set aside.
- Heat butter 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.
- Then add sour cream, 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.
