Serves - 5 people
1 tbsp unsalted butter
1 serving spoon of Mamador Pure Vegetable Oil
2 celery stalks, small dice (about 2/3 cup)
1 bunch scallions, white and light-green parts only, thinly sliced
1 tbsp minced jalapeño pepper
1 tsp Old Bay Seasoning
2 tbsp all-purpose flour
1 3/4 cups milk
1/4 cup sour cream
1 ttbsp Dijon mustard
6 ounces dried flat egg noodles
3/4 cup coarsely grated aged cheddar cheese (about 3 ounces)
6 ounces high-quality imported tuna packed in oil, drained
- Step 1
- Heat the oven to 350°F. Butter an 8-by-8-inch glass baking dish, and bring a large pot of salted water to a boil.
- Step 2
- Heat the Mamador Pure Vegetable Oil and 1 tbsp of butter in a medium saucepan over medium heat. When the oil is hot and the butter foams, add the celery and cook, stirring occasionally, until soft but not browned, about 5 minutes. Stir in the scallions and jalapeño and cook for 3 minutes more.
- Step 3
- Add Old Bay Seasoning and flour to the vegetable mixture, stirring until the flour is well incorporated. Cook for 1 minute, then slowly pour in the milk, stirring well to make sure no lumps of flour remain. Bring the mixture to a boil, reduce the heat to medium-low, and simmer, stirring occasionally, until the mixture thickens slightly, about 5 minutes. Remove from the heat, taste, and adjust the seasoning with salt and freshly ground black pepper. Stir in sour cream and mustard, and set aside.
- Step 4
- Once the water is boiling, add the egg noodles and cook until just tender (cut open a noodle—it should have a white core running through the middle), about 3 minutes. Drain.
- Step 5
- Stir 3/4 cup cheddar and the egg noodles into the vegetable-and-milk mixture. Flake the tuna into the mixture and stir gently to combine. Pour into the prepared baking dish and set aside.
- Step 6
- For Topping - Combine the parsley, 2 tablespoons of butter, 1/4 cup of cheddar, and the saltine crumbs in a mixing bowl, using your hands to mix well until all the butter is incorporated. Sprinkle this mixture evenly over the casserole. Bake for 20 to 25 minutes, or until the crackers are golden brown and the casserole is bubbling.
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