Tuna Casserole

Ingredients

• 16 oz. uncooked ziti pasta
• 2 medium leeks, sliced
• 18 oz. haricots verts (French green beans), cut into 1-inch pieces
• 6 Tbsp. butter, divided
• 2 (4-oz.) pkg. gourmet mushroom blend
• ¼ cup all-purpose flour
• 3 cups heavy whipping cream
• 1 cup vegetable broth
• 8 oz. sharp white Cheddar cheese, shredded (about 2 cups)
• 1½ oz. Parmesan cheese, grated (about 6 Tbsp.), divided
• ¾ tsp. kosher salt
• ½ tsp. freshly ground black pepper
• 1 (12-oz.) can solid white tuna in spring water, drained
• 2 Tbsp. chopped fresh chives
• 1 Tbsp. chopped fresh tarragon or parsley
• ¼ cup crushed potato chips
• ¼ cup panko breadcrumbs
• 2 Tbsp. butter, melted

Instructions

1. 1Preheat the oven to 350°F. Boil the ziti pasta according to the instructions on the package, then drain and set aside.
2. 2Trim the root ends and dark green tops from the leeks and discard them. Slice the leeks in half lengthwise and wash them well under cold water to remove any dirt. Slice the cleaned leeks thinly.
3. 3Boil the green beans in salted water for 30 seconds to 1 minute until they are crisp but tender. Drain the beans and immediately transfer them to a bowl of ice water to stop the cooking process, then drain again.
4. 4Melt 2 tablespoons of butter in a large skillet over medium-high heat. Stir in the sliced leeks and cook for 2 minutes. Add the mushrooms and continue cooking for about 5 minutes until they are lightly browned. Move the vegetable mixture to a small bowl and wipe the skillet clean.
5. 5Melt 4 tablespoons of butter in the skillet over medium heat. Whisk in the flour and cook for 2 minutes while stirring constantly. Slowly whisk in the heavy cream and vegetable broth. Bring the liquid to a boil, stirring frequently. Lower the heat to medium-low and gradually whisk in the cheddar cheese and 4 tablespoons of the parmesan cheese until the sauce is smooth. Season with the kosher salt and black pepper.
6. 6Pour the cheese sauce over the cooked pasta and mix well. Gently fold in the drained tuna, chives, tarragon, green beans, and the cooked leek and mushroom mixture. Spread everything evenly into a lightly greased 13- by 9-inch baking dish.
7. 7Combine the crushed potato chips, panko breadcrumbs, 2 tablespoons of melted butter, and the remaining 2 tablespoons of parmesan cheese in a small bowl. Sprinkle this crunchy topping evenly over the casserole.
8. 8Bake the casserole in the preheated oven for 35 to 40 minutes until the edges are bubbling and the top is golden brown. Let the dish rest for 5 minutes before serving.

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