Emerilized Tuna Casserole

Ingredients

3 (6-ounce) cans solid white tuna in spring water
4 tablespoons (1/2 stick) plus 2 teaspoons unsalted butter
1 (5 1/2-ounce) bag potato chips
1 teaspoon salt
3 cups egg noodles
1/2 cup chopped yellow onion
1/4 cup chopped celery
1/4 teaspoon ground black pepper
1/4 cup all-purpose flour
3 cups whole milk
3 cups grated mild Cheddar cheese (about 12 ounces)
1 cup frozen peas

Instructions

Open the cans of tuna, drain, and set aside.
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Lightly grease a 2-quart casserole dish with 2 teaspoons of the butter and set aside.
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Squeeze the potato chips inside their bag to break into small pieces. Set aside.
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Make sure the oven rack is in the center position and preheat the oven to 350?F.
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Bring a medium pot of water to a rolling boil over high heat. Add 1/2 teaspoon of the salt and the noodles and cook for 5 minutes, stirring occasionally with a large wooden spoon to prevent the noodles from sticking together.
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Using oven mitts or pot holders, drain the noodles in a colander set in the sink, pouring away from you, and rinse under cold running water. Set aside and allow to drain well.
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Melt the remaining 4 tablespoons of butter in a heavy pot over medium heat. Add the onions, celery, the remaining 1/2 teaspoon of salt, and the pepper, and cook, stirring, until soft, about 4 minutes.
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Add the flour and cook for 2 minutes, stirring constantly.
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Whisk in the milk and bring to a simmer over medium-high heat, stirring occasionally. Simmer for 2 minutes. Remove from the heat.
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Add the cheese and peas and stir well.
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Add the cooked noodles and drained tuna and stir well.
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Pour the tuna mixture into the greased casserole dish.
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Top with the crushed potato chips and bake until golden brown and bubbly, about 20 minutes.
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Using the mitts or pot holders, remove the casserole dish from the oven and let rest for 5 minutes before serving.
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Yield: 6 to 8 servings
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Be extra careful removing the hot casserole from the ovenóitís not just hot, itís heavy, too!