Recipe Background
Out with the old and in with the new! See ya later bland and boring, this New Tuna Casserole is taking over from here. Steaming with familiar, nostalgic flavors, this reinvented classic is still creamy and cheesy as ever, but this time, with two kinds of cheese. Plus, the selection of tender veggies mixed in for this one makes it feel a tad more mature. To add a little more excitement to the usual panko topping, crispy potato chips are mixed in for a salty crunch you'll soon be craving! See? Our New Tuna Casserole is so much better! There's always so much reward when trying new things!
Out with the old and in with the new! See ya later bland and boring, this New Tuna Casserole is taking over from here. Steaming with familiar, nostalgic flavors, this reinvented classic is still creamy and cheesy as ever, but this time, with two kinds of cheese. Plus, the selection of tender veggies mixed in for this one makes it feel a tad more mature. To add a little more excitement to the usual panko topping, crispy potato chips are mixed in for a salty crunch you'll soon be craving! See? Our New Tuna Casserole is so much better! There's always so much reward when trying new things!
Ingredients
For the casserole:
- 1 (8-ounce) package thin green beans or haricots verts cut into 1-inch pieces
- 6 tablespoons butter divided
- 2 medium leeks thinly sliced
- 2 (4-ounce) packages fresh gourmet mushroom blend
- 1/4 cup all-purpose flour
- 3 cups heavy cream
- 1 cup organic vegetable broth
- 2 cups sharp white cheddar cheese shredded
- 6 tablespoons parmesan cheese grated, divided
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 (16-ounce) box ziti pasta cooked
- 1 (12-ounce) can solid white tuna in spring water drained
- 2 tablespoons fresh chives chopped, plus more, to taste, for garnish
- 1 tablespoon fresh tarragon or parsley chopped
For the topping:
- 1/4 cup potato chips crushed
- 1/4 cup panko
- 2 tablespoons butter melted
Directions
- Preheat the oven to 350 degrees F.
- Lightly grease a 9x13-inch baking dish.
- In a large pot of salted boiling water, cook the green beans until they are crisp-tender, about 30 seconds-1 minute.
- Drain the green beans, then plunge them into ice water to stop the cooking process. Drain them well.
- In a large skillet over medium-high heat, melt 2 tablespoons of the butter.
- Add the leeks to the melted butter and sauté, about 2 minutes.
- Add the mushrooms to the leeks and sauté until they are lightly browned, about 5 minutes.
- Transfer the mushroom-leek mixture to a small bowl, then wipe the skillet clean.
- In the same skillet over medium heat, melt 4 tablespoons of the butter.
- Whisk the flour into the melted butter and cook, whisking constantly, for 2 minutes.
- Gradually whisk the heavy cream and the vegetable broth into the flour mixture and bring it to a boil, stirring frequently.
- Reduce the heat to medium-low.
- Gradually whisk the cheddar cheese and 4 tablespoons of the parmesan cheese into the sauce mixture until smooth.
- Stir the salt and the pepper into the cheese sauce.
- Place the cooked pasta in a large bowl, then stir in the cheese sauce.
- Stir the tuna, 2 tablespoons of the chives, the tarragon, the cooked green beans, and the mushroom-leek mixture into the pasta mixture.
- Pour the tuna casserole into the prepared baking dish.
- In a small bowl, add the potato chips, the panko, the remaining parmesan, and the remaining melted butter and stir to combine.
- Sprinkle the panko mixture over the tuna casserole.
- Bake the tuna casserole until it is bubbly, about 35-40 minutes.
- Let the casserole stand for 5 minutes.
- Serve the casserole garnished with the extra chives.
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