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
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Lightly grease a 9×13-inch baking dish.
Step 3 –In a large pot of salted boiling water, cook the green beans until they are crisp-tender, about 30 seconds-1 minute.
Step 4 –Drain the green beans, then plunge them into ice water to stop the cooking process. Drain them well.
Step 5 –In a large skillet over medium-high heat, melt 2 tablespoons of the butter.
Step 6 –Add the leeks to the melted butter and sauté, about 2 minutes.
Step 7 –Add the mushrooms to the leeks and sauté until they are lightly browned, about 5 minutes.
Step 8 –Transfer the mushroom-leek mixture to a small bowl, then wipe the skillet clean.
Step 9 –In the same skillet over medium heat, melt 4 tablespoons of the butter.
Step 10 –Whisk the flour into the melted butter and cook, whisking constantly, for 2 minutes.
Step 11 –Gradually whisk the heavy cream and the vegetable broth into the flour mixture and bring it to a boil, stirring frequently.
Step 12 –Reduce the heat to medium-low.
Step 13 –Gradually whisk the cheddar cheese and 4 tablespoons of the parmesan cheese into the sauce mixture until smooth.
Step 14 –Stir the salt and the pepper into the cheese sauce.
Step 15 –Place the cooked pasta in a large bowl, then stir in the cheese sauce.
Step 16 –Stir the tuna, 2 tablespoons of the chives, the tarragon, the cooked green beans, and the mushroom-leek mixture into the pasta mixture.
Step 17 –Pour the tuna casserole into the prepared baking dish.
Step 18 –In a small bowl, add the potato chips, the panko, the remaining parmesan, and the remaining melted butter and stir to combine.
Step 19 –Sprinkle the panko mixture over the tuna casserole.
Step 20 –Bake the tuna casserole until it is bubbly, about 35-40 minutes.
Step 21 –Let the casserole stand for 5 minutes.
Step 22 –Serve the casserole garnished with the extra chives.
