Description
Crispy tuna casserole brings classic comfort to dinner tables with nostalgic pasta and flaky fish. Crunchy breadcrumb topping and creamy sauce elevate this hearty midwestern classic that families have cherished for generations.
Ingredients
Scale
Proteins:
- 1 (12-ounce) can solid white tuna in spring water, drained
- 2 cups (8 ounces) shredded sharp white cheddar cheese
- 6 tablespoons grated parmesan cheese
Main Components:
- 1 (16-ounce) package ziti pasta
- 1 (8-ounce) package haricots verts (thin green beans), cut into 1-inch pieces
- 2 medium leeks, thinly sliced
- 2 (4-ounce) packages fresh gourmet mushroom blend
Sauce and Seasoning:
- 6 tablespoons butter, divided
- 2 tablespoons butter, melted
- ¼ cup all-purpose flour
- 3 cups heavy cream
- 1 cup organic vegetable broth
- ¾ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh chives
- 1 tablespoon chopped fresh tarragon or parsley
- Vegetable cooking spray
- ¼ cup crushed potato chips
- ¼ cup panko (Japanese breadcrumbs)
- Garnish: sliced fresh chives
Instructions
- Warm the oven to a moderate temperature of 350°F, preparing for a delectable tuna casserole preparation.
- Cook pasta according to package instructions until al dente, ensuring a perfect texture for the dish.
- Quickly blanch green beans in boiling salted water for mere moments, then immediately shock in ice water to preserve their vibrant color and crisp quality.
- In a spacious skillet, sauté leeks until softened, then add mushrooms and cook until they develop a golden-brown exterior.
- Create a velvety sauce by melting butter and whisking in flour, allowing the mixture to develop a nutty aroma.
- Gradually incorporate cream and broth, stirring continuously to prevent lumps and achieve a smooth consistency.
- Fold in Cheddar and Parmesan cheeses until the sauce becomes luxuriously creamy and well-integrated.
- Combine the prepared sauce with cooked pasta, gently mixing in tender tuna, aromatic chives, and delicate tarragon.
- Incorporate the sautéed leek and mushroom mixture along with the blanched green beans into the pasta.
- Transfer the combined ingredients to a greased baking dish, creating an even layer.
- Craft a crispy topping by mixing crushed potato chips, panko breadcrumbs, and additional Parmesan cheese.
- Sprinkle the crunchy topping evenly across the casserole surface.
- Bake until the casserole becomes bubbling hot and the topping turns golden and crisp.
- Allow the dish to rest briefly before serving, letting the flavors meld and settle.
Notes
- Prep ingredients ahead to streamline cooking process and save time in the kitchen.
- Quickly blanch green beans to maintain their vibrant color and crisp texture.
- Sauté leeks and mushrooms separately to develop deep, rich flavor profiles.
- Whisk cheese sauce slowly to prevent lumps and ensure silky smooth consistency.
- Create a crunchy topping by mixing potato chips, panko, and Parmesan for textural contrast.
- Allow casserole to rest briefly after baking to help it set and make serving easier.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 720
- Sugar: 3 g
- Sodium: 850 mg
- Fat: 43 g
- Saturated Fat: 24 g
- Unsaturated Fat: 15 g
- Trans Fat: 1 g
- Carbohydrates: 61 g
- Fiber: 3 g
- Protein: 27 g
- Cholesterol: 110 mg