Description
Elevate your dinner routine with this Crispy Tuna and Green Bean Casserole, a perfect combination of comfort and gourmet. Luxurious creamy sauce, al dente pasta, and the perfect crunch from potato chips come together to create a meal that’s as satisfying as it is delicious. Garnished with fresh chives, it’s a dish that looks as good as it tastes.
The blend of sharp white Cheddar and Parmesan cheeses melts perfectly to complement the tender flakes of white tuna and fresh green beans, creating a hearty and filling casserole that’s ideal for any family dinner. Whether it’s a weeknight rush or a casual dinner party, this casserole promises to impress.
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
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
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