Crispy Tuna and Green Bean Casserole

Indulge in the comforting flavors of a classic casserole with a twist. This Crispy Tuna and Green Bean Casserole combines tender pasta, savory tuna, crisp green beans, and a creamy cheese sauce, all topped with a crispy potato chip and panko breadcrumb topping. Perfect for a family dinner or a potluck gathering, this casserole is sure to be a hit with everyone at the table.

Ingredients:

• 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
• 1/4 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
• 3/4 teaspoon kosher salt
• 1/2 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
• Vegetable cooking spray
• 1/4 cup crushed potato chips
• 1/4 cup panko (Japanese breadcrumbs)
• 2 tablespoons butter, melted
• Garnish: sliced fresh chives

Directions:

1. Preheat Oven: Preheat your oven to 350°F.
2. Cook Pasta and Green Beans: Prepare the pasta according to package directions. Meanwhile, cook the green beans in boiling salted water for 30 seconds to 1 minute, or until crisp-tender. Drain and plunge into ice water to stop the cooking process. Drain again.
3. Prepare 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 mushroom blend and sauté for an additional 5 minutes, or until lightly browned. Transfer the leek and mushroom mixture to a small bowl and set aside. Wipe the skillet clean.
4. Make Cream Sauce: Melt the remaining 4 tablespoons of butter in the skillet 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 heat to medium-low and gradually whisk in the shredded Cheddar cheese and 4 tablespoons of grated Parmesan cheese until smooth. Stir in the salt and black pepper.
5. Combine Ingredients: Stir the cream sauce into the cooked pasta. Add the drained tuna, chopped chives, chopped tarragon or parsley, green beans, and the leek and mushroom mixture. Mix well to combine. Transfer the mixture to a lightly greased 13- x 9-inch baking dish.
6. Prepare Crispy Topping: In a small bowl, combine the crushed potato chips, panko breadcrumbs, remaining 2 tablespoons of grated Parmesan cheese, and melted butter. Sprinkle this mixture evenly over the pasta mixture.
7. Bake: Bake the casserole in the preheated oven for 35 to 40 minutes, or until bubbly and the topping is golden brown.
8. Serve: Let the casserole stand for 5 minutes before serving. Garnish with sliced fresh chives, if desired.

Nutritional Information:

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

This Crispy Tuna and Green Bean Casserole is a delightful twist on a classic dish. With its creamy sauce, tender pasta, and crispy topping, it’s sure to become a favorite in your household. Enjoy!