Tuna Casserole

Equipment

• Oven
• Stovetop
• Skillet

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 package instructions, then drain and set aside.
2. 2Trim the root ends and dark green tops from the leeks. Slice them in half lengthwise and wash thoroughly under cold water to remove any hidden dirt, then slice thinly.
3. 3Boil the green beans in salted water for 30 seconds to 1 minute until crisp-tender. Drain and immediately transfer to a bowl of ice water to stop the cooking process, then drain again. This keeps them bright green and prevents mushiness in the oven.
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 cook for about 5 minutes until lightly browned. Transfer the vegetable mixture to a 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, stirring constantly to cook out the raw flour taste. 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 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 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 evenly over the casserole.
8. 8Bake 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 so the sauce can thicken slightly.

Recipe Details