Below, I've provided both versions. What are your thoughts?
Anna's Tuna Casserole:
1/2 cup panko crumbs
2 tablespoons olive oil
1/2 cup chopped Italian parsley
1/4 cup grated Parmigiano Reggiano
Pinch of salt
In a small bowl and using your hands, combine the panko breadcrumbs, oil, parsley, and parmesan cheese. Set aside the topping.
1 1/2 cups 2% milk
3 tablespoons butter
3 tablespoons flour
1 bay leaf
3 sprigs fresh thyme
1 cup grated Comte cheese
In a sauce pan melt 3 tablespoons of butter and whisk in the flour. Continue to stir and allow the flour to cook for 1 minute. Pour in the hot milk,bay leaf, fresh thyme and continue whisking. Bring to a boil and cook for an additional 2 minutes. Stir in the grated cheese and set aside.
1/2 pound No Yolk noodles
2 cans 7 oz. albacore solid white tuna (drained and broken into bite size)
2 tablespoon olive oil
2 shallots coarsely chopped
1 1/2 cup sliced white button mushrooms
1/2 red bell pepper diced
1 cup frozen peas
small handful chopped Italian parsley (about1/4 cup)
2 tablespoons capers
1/2 cup white wine
Salt and pepper to taste
Cook the pasta al dente in a large pot with salted boiling water. Drain and set aside in a large bowl. Reserve some of the hot water to thin out the sauce, if necessary.
In a saucepan heat the oil; add the shallots. Sauté until transparent and add the mushrooms. Continue cooking for 2 minutes and add the peppers and capers. Sauté for an addition 2 minutes and add the wine. Add the frozen peas. Continue cooking for a minute or two to allow the flavors to infuse. Toss the vegetable mixture into the pasta and pour in the sauce. Stir to combine. Pour the pasta into a buttered 1.5 liter (6 cup) casserole dish and sprinkle the breadcrumb topping on top. Drizzle a bit of olive oil on the breadcrumb topping before baking in a 350º F oven. Bake for about 15-20 minutes to heat through, and the breadcrumbs have turned a golden brown. Serves 4-6
Preparation time: 10 minutes
Cooking time: 31 minutes
Cooking time: 31 minutes
Ingredients - Yield 4
- 1 1/2 tablespoons vegetable margarine
- 1 small onion, finely chopped
- 1 small green bell pepper, cored, seeded and finely chopped
- 1 cup sliced white mushrooms (about 6 to 8 mushrooms)
- 2 tablespoons flour
- 3/4 teaspoon salt
- 1/4 teaspoon crushed, dried thyme
- 1/8 teaspoon pepper
- 1x12 ounce can reduced-fat evaporated milk
- 1/2 cup frozen peas
- 1x5 ounce can light water-pack tuna, drained and flaked
- 3 cups NO YOLKS noodles (prefer Extra Broad), cooked according to package directions
- 1/3 cup canned French fried onion rings
- Melt the margarine in a large nonstick skillet. Add onion, bell pepper and mushrooms. Cook over medium heat, stirring frequently, for 5 to 8 minutes, or until vegetables are tender. Sprinkle flour over vegetables and stir to mix in. Add salt, thyme and pepper; stir again.
- Gradually add evaporated milk, stirring constantly, scraping up any browned bits in bottom of skillet. Add peas. Simmer for 3 minutes, stirring frequently, or until milk is slightly thickened. Stir in tuna and NO YOLKS noodles. Spoon noodle mixture into a large, shallow baking dish sprayed with nonstick cooking spray.
- Sprinkle onion rings over noodles. Bake in preheated 350-degree oven for 20 minutes or until onion rings and noodles are lightly browned. Remove from oven and let set for a minute before serving.