Foodnetwork's Community March's Cooking Club Challenge Is... Classic Tuna Casserole!

Last year I participated in a fun retro recipe challenge with other Food network community members, so upon learning that March's challenge  was once again the infamous Classic Tuna Casserole, I couldn't resist giving it a go. Although I had the best intentions to follow the recommended recipe, it's almost impossible for me to follow a recipe without tampering with it to the nth degree. So, guilty as charged, I substituted some of the ingredients found in this quintessential 1950's dish. Never a  fan of green peppers, I replaced them with the much sweeter red bell peppers. The recipe also called for canned onion rings for the topping, another ingredient I couldn't bring myself to use (and don't even get me started on the margarine which was replaced by good old olive oil). A crunchy parsley and parmesan panko breadcrumb topping was also the perfect substitute for the suggested onion rings. The evaporated milk was also a "no go" for me and replaced with an easy to make creamy Mornay sauce infused with bay leaf, fresh thyme, and the delicate flavour of Comte cheese....well worth the extra dirty saucepan to wash up. I also took artistic liberty by adding some extra ingredients like capers, parsely, mushrooms, and white wine. You have to agree that processed ingredients can't hold a light to simple basic ingredients.
Below, I've provided both versions.  What are your thoughts?  

Anna's Tuna Casserole:

Topping:
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.


 Mornay sauce:
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.

Ingredients:
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

And Now the Foodnetwork's Version.........

Classic Tuna Casserole!

Preparation time: 10 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

Directions

1. 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.
2. 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.
3. 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.