Martie's Food Network Star Recipe: Tuna Noodle Casserole 2.0

For the record, I am not sure I have ever eaten Tuna Noodle Casserole. My mom was not a big casserole maker so I am pretty sure she never made it. Perhaps I had the boxed kind with the waving potholder once at a friend's house but I'm not even sure about that. My challenge was to make this low-budget wonder into something fashionable.

Not your mother’s tuna casserole or the one from the friendly box, this upgraded recipe calls for decadent tuna belly layered in an ultra rich cream sauce. Layered like lasagna, you can make this in individual ramekins or molds or you can make it in a casserole dish.

Food Network Star: Martie's Tuna Noodle Casserole 2.0 Photo Food NetworkTUNA NOODLE CASSEROLE 2.0

1 box lasagna noodles

1 stick butter, divided

1 large white onion, finely chopped

2 cups milk

3 tablespoons all-purpose flour

1 cup seafood stock

2 tablespoons lemon juice

1 teaspoon fresh thyme, minced

Slight pinch nutmeg

½ teaspoon salt

¼ teaspoon white pepper

6 ounces canned white tuna in spring water, drained

8 ounces canned tuna belly filets in olive oil, drained

2 cups frozen early peas

1 ½ cups Parmesan cheese, grated

2 cups breadcrumbs

1 small bunch fresh parsley stems removed

Preheat oven to 375 degrees. Grease a sheet pan with olive oil. Butter ramekins or casserole dish. Set aside.

For the noodles

Put a pot of salted water on to boil. Drop 6-8 lasagna noodles, taking care not to break them. Cook al dente according to package directions. Do not overcook. Remove the noodles to the greased sheet pan one at a time. The olive oil will keep the noodles from sticking. If you are using ramekins or molds, cut the cooked noodles to a size that will fit with a circle cutter. If you are using a casserole dish, you can cut the noodles to the correct size with a knife or kitchen shears.

For the sauce

Put milk in a saucepan over medium heat and bring just before boiling. Remove from heat. In a large skillet or saucepan, sweat the onions in 3 tablespoons of the butter. Do not allow to brown. Add the flour to form a paste. Cook 3-4 minutes until a pale blonde color. Add the scalded but cooled milk to the roux a little at a time- whisking to keep from clumping. Add one cup of the seafood stock, whisking it in a little at a time. Cook for 15-20 minutes over medium low heat, stirring almost constantly and scraping the bottom to prevent scorching. Reduce heat to low. Add 1 cup grated Parmesan cheese. Add more seafood stock if the sauce is too thick, whisking in a little at a time. Remove from heat. Stir in lemon juice, salt, pepper, nutmeg, thyme, canned white tuna and peas.

For the topping:

Put the breadcrumbs, 4 tablespoons butter, ½ cup Parmesan cheese, parsley, and salt and pepper to taste into the bowl of a food processor and pulse to combine well.

To assemble:

Layer lasagna style, alternating the noodles, sauce, and tuna belly filets, ending with a bit of the sauce on top. Add the topping, making sure to get the topping all the way to the edges of the container.

Place the ramekins or casserole on a baking sheet. Bake for 35 minutes or until golden brown on top.