New Tuna Casserole with Potato Chips

Baked Goods, Pasta, Seafood

Prep Time: 35 mins Cook Time: 1 hour 30 mins Servings: 8 servings Source:

Ingredients

1 (16-oz.) package ziti pasta

1 (8-oz.) package haricots verts (thin green beans), cut into 1-inch pieces

6 tablespoons butter, divided

2 medium leeks, thinly sliced

8 oz. fresh gourmet mushroom blend

3 cups heavy cream

1 cup vegetable broth

2 cups (8 oz.) shredded sharp white Cheddar cheese

6 tablespoons grated Parmesan cheese, divided

3/4 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 (12-oz.) can solid white tuna in spring water, drained

2 tablespoons chopped fresh chives

1 tablespoon chopped fresh tarragon or parsley

1/4 cup crushed potato chips

1/4 cup panko

2 tablespoons butter, melted

Garnish: sliced fresh chives

Directions

Preheat oven to 350°. Prepare pasta according to package directions.

Meanwhile, cook green beans in boiling salted water to cover 30 seconds to 1 minute or until crisp-tender; drain. Plunge into ice water to stop the cooking process; drain.

Melt 2 Tbsp. butter in a large skillet over medium-high heat. Add leeks, and sauté 2 minutes; add mushrooms, and sauté 5 minutes or until lightly browned. Transfer leek mixture to a small bowl. Wipe skillet clean.

Melt 4 Tbsp. butter in skillet over medium heat; whisk in flour, and cook, whisking constantly, 2 minutes. Gradually whisk in cream and broth. Bring mixture to a boil, stirring often.

Reduce heat to medium-low; gradually whisk in Cheddar cheese and 4 Tbsp. Parmesan cheese until smooth. Stir in salt and pepper.

Stir cream mixture into pasta. Stir in tuna, next 2 ingredients, beans, and leek mixture; transfer to a lightly greased 13- x 9-inch baking dish.

Stir together potato chips, next 2 ingredients, and remaining 2 Tbsp. Parmesan cheese in a small bowl; sprinkle over pasta mixture.

Bake at 350° for 35 to 40 minutes or until bubbly. Let stand 5 minutes before serving.