Crispy Tuna and Green Bean Casserole

Crispy Tuna and Green Bean Casserole

Indulge in the comforting flavors of this Crispy Tuna and Green Bean Casserole. This dish combines tender ziti pasta, crisp green beans, and savory tuna in a rich, creamy sauce, topped with a delightful crispy potato chip and panko breadcrumb mixture. Perfect for a family dinner or a potluck gathering, this casserole is sure to become a favorite.

Ingredients

• Pasta and Vegetables:
  • 1 (16-oz.) package ziti pasta
  • 1 (8-oz.) package haricots verts (thin green beans), cut into 1-inch pieces
• Sauce and Filling:
  • 6 tablespoons butter, divided
  • 2 medium leeks, thinly sliced
  • 2 (4-oz.) packages fresh gourmet mushroom blend
  • ¼ cup all-purpose flour
  • 3 cups heavy cream
  • 1 cup organic vegetable broth
  • 2 cups (8 oz.) shredded sharp white Cheddar cheese
  • 6 tablespoons grated Parmesan cheese, divided
  • ¾ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 (12-oz.) can solid white tuna in spring water, drained
  • 2 tablespoons chopped fresh chives
  • 1 tablespoon chopped fresh tarragon or parsley
• Topping:
  • ¼ cup crushed potato chips
  • ¼ cup panko (Japanese breadcrumbs)
  • 2 tablespoons butter, melted
• Garnish:
  • Sliced fresh chives

Directions

1. Preheat and Prepare: Preheat your oven to 350°F. Prepare the ziti pasta according to the package directions.
2. Cook Green Beans: While the pasta cooks, blanch the green beans in boiling salted water for 30 seconds to 1 minute until crisp-tender. Drain and plunge the beans into ice water to stop the cooking process. Drain again and set aside.
3. Prepare the Leek and Mushroom Mixture: In a large skillet over medium-high heat, melt 2 tablespoons of butter. Add the thinly sliced leeks and sauté for 2 minutes. Add the mushrooms and continue to sauté for about 5 minutes until lightly browned. Transfer the leek and mushroom mixture to a small bowl. Wipe the skillet clean.
4. Make the Cream Sauce: In the same skillet, melt the remaining 4 tablespoons of butter over medium heat. Whisk in the flour and cook, whisking constantly, for 2 minutes. Gradually whisk in the heavy cream and vegetable broth. Bring the mixture to a boil, stirring often. Reduce the heat to medium-low and gradually whisk in the Cheddar cheese and 4 tablespoons of Parmesan cheese until smooth. Season with kosher salt and freshly ground black pepper.
5. Combine and Transfer to Baking Dish: Stir the cream mixture into the cooked pasta. Add the drained tuna, chives, tarragon or parsley, green beans, and leek mixture. Stir until well combined. Transfer the mixture to a lightly greased 13 x 9-inch baking dish.
6. Prepare the Topping: In a small bowl, combine the crushed potato chips, panko breadcrumbs, and remaining 2 tablespoons of Parmesan cheese. Stir in the melted butter until the mixture is well combined. Sprinkle the topping evenly over the pasta mixture.
7. Bake and Serve: Bake in the preheated oven for 35 to 40 minutes or until bubbly and golden brown on top. Let the casserole stand for 5 minutes before serving. Garnish with sliced fresh chives.

Nutritional Information

• Prep Time: 20 minutes
• Cooking Time: 40 minutes
• Total Time: 60 minutes
• Calories: 640 kcal per serving
• Servings: 6 servings

Enjoy this delightful Crispy Tuna and Green Bean Casserole, a perfect combination of creamy, savory, and crispy textures that will leave your taste buds craving more!

Crispy Tuna and Green Bean Casserole

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• Author: Dulcia
• Total Time: 60 minutes
• Yield: 6 1x

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Ingredients

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1 (16-oz.) package ziti pasta
1 (8-oz.) package haricots verts (thin green beans), cut into 1-inch pieces
6 tablespoons butter, divided
2 medium leeks, thinly sliced
2 (4-oz.) packages fresh gourmet mushroom blend
¼ cup all-purpose flour
3 cups heavy cream
1 cup organic vegetable broth
2 cups (8 oz.) shredded sharp white Cheddar cheese
6 tablespoons grated Parmesan cheese, divided
¾ teaspoon kosher salt
½ teaspoon freshly ground black black pepper
1 (12-oz.) can solid white tuna in spring water, drained
2 tablespoons chopped fresh chives
1 tablespoon chopped fresh tarragon or parsley
Vegetable cooking spray
¼ cup crushed potato chips
¼ cup panko (Japanese breadcrumbs)
2 tablespoons butter, melted
Garnish: sliced fresh chives

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Instructions

Preheat oven to 350°F. Prepare pasta according to package directions.
Meanwhile, cook green beans in boiling salted water to cover 30 seconds to 1 minute or until crisp-tender; drain. Plunge into ice water to stop the cooking process; drain.
Melt 2 Tbsp. butter in a large skillet over medium-high heat. Add leeks, and sauté 2 minutes; add mushrooms, and sauté 5 minutes or until lightly browned. Transfer leek mixture to a small bowl. Wipe skillet clean.
Melt remaining 4 Tbsp. butter in skillet over medium heat; whisk in flour, and cook, whisking constantly, 2 minutes. Gradually whisk in cream and broth. Bring mixture to a boil, stirring often. Reduce heat to medium-low; gradually whisk in Cheddar cheese and 4 Tbsp. Parmesan cheese until smooth. Stir in salt and pepper.
Stir cream mixture into pasta. Stir in tuna, chives, tarragon, beans, and leek mixture; transfer to a lightly greased 13- x 9-inch baking dish.
Stir together potato chips, panko, and remaining 2 Tbsp. Parmesan cheese in a small bowl; sprinkle over pasta mixture.
Bake for 35 to 40 minutes or until bubbly. Let stand 5 minutes before serving.

• Prep Time: 20 minutes
• Cook Time: 40 minutes

Nutrition

• Calories: 640 Kcal