Description
Nostalgic comfort meets zesty Mediterranean flair in this crispy tuna and green bean casserole. Golden breadcrumbs crown tender green beans and flaky tuna, creating a quick weeknight dinner that brings Mediterranean coastal memories right to your table.
Ingredients
Scale
Main Ingredients:
- 1 (16 ounces) package ziti pasta
- 1 (12 ounces) can solid white tuna in spring water, drained
- 1 (8 ounces) package haricots verts (thin green beans), cut into 1-inch pieces
Dairy and Cream Ingredients:
- 3 cups heavy cream
- 2 cups (8 ounces) shredded sharp white Cheddar cheese
- 6 tablespoons butter, divided
- 6 tablespoons grated Parmesan cheese, divided
- 2 tablespoons butter, melted
Vegetable and Seasoning Ingredients:
- 2 medium leeks, thinly sliced
- 2 (4 ounces) packages fresh gourmet mushroom blend
- ¼ cup all-purpose flour
- 1 cup organic vegetable broth
- 2 tablespoons chopped fresh chives
- 1 tablespoon chopped fresh tarragon or parsley
- ¾ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- Vegetable cooking spray
- ¼ cup crushed potato chips
- ¼ cup panko (Japanese breadcrumbs)
- Garnish: sliced fresh chives
Instructions
- Warm your kitchen oven to a moderate 350°F, preparing for a delightful culinary creation.
- Cook pasta according to package instructions. Simultaneously, blanch green beans in salted boiling water for roughly 30 seconds, ensuring they remain crisp and vibrant. Immediately shock the beans in ice water to halt cooking, then drain thoroughly.
- In a spacious skillet, melt butter and gently sauté leeks until translucent. Introduce mushroom blend and continue cooking until edges turn golden and fragrant.
- Create a velvety cream sauce by melting additional butter and whisking in flour. Gradually incorporate heavy cream and vegetable broth, stirring continuously. Allow the mixture to simmer and thicken.
- Blend shredded Cheddar and Parmesan cheeses into the sauce until smooth. Season with salt and pepper to enhance the flavor profile.
- Combine cooked pasta, tuna, green beans, leek-mushroom mixture, chives, and tarragon in the cream sauce. Mix thoroughly to ensure even distribution of ingredients.
- Transfer the mixture to a greased baking dish, spreading evenly to create a uniform layer.
- Craft a crispy topping by mixing crushed potato chips, panko breadcrumbs, Parmesan, and melted butter. Sprinkle generously over the casserole.
- Bake in the preheated oven for 35-40 minutes until the top turns golden brown and the interior becomes bubbling hot.
- Allow the casserole to rest for 5 minutes before serving. Garnish with fresh chives for an elegant finishing touch.
Notes
- Potato chips and panko create an irresistible golden-brown crust that adds unexpected crunch to the tender pasta and flaky tuna base.
- Fresh herbs like chives and tarragon transform this nostalgic comfort food into a sophisticated, restaurant-worthy dish.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 680
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 40 g
- Saturated Fat: 22 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 54 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 120 mg