8 oz package haricots verts (thin green beans), cut into 1 inch pieces
6 tbs butter, divided
2 medium leeks, thinly sliced
2 4 oz packages gourmet mushroom blend
1/4 cup all purpose flour
3 cups heavy cream
1 cup vegetable broth
8 oz shredded sharp white cheddar cheese (do not sub yellow cheddar)
6 tbs grated Parmesan, divided
3/4 tps kosher salt, 1/2 tps fresh ground pepper
1 package chives (garnish)
12 oz can solid white tuna in spring water, drained
2 tbs chopped fresh chives
1 tbs chopped tarragon or parsley
1/4 cup crushed potato chips
1/4 cup panko (japanese bread crumbs)
2 tbs butter, melted
Instructions
1. Preheat oven to 350. Cook pasta according to package directions.
2. Meanwhile, cook green beans in boiling salted water to cover 30 sec to 1 min or until crisp/tender;
drain. Plunge into ice water to stop cooking process; drain.
3. Melt 2 tbs butter in a large skillet over med high heat. Add leeks and saute 2 min; add mushrooms,
and saute 5 mins or until lightly browned. Transfer leek mixture to small bowl; wipe skillet clean.
4. Melt 4 tbs butter in skillet over med heat; whisk in flour, and cook, whisking constantly, 2 min.
Gradually whisk in cream and broth. Bring mixture to boil, stirring often. Reduce heat to med low;
gradually whisk in cheddar, and 4 tbs Parmesan until smooth. Stir in salt and pepper.
5. Stir cream mixture into pasta. Stir in tuna, next 2 ingredients, beans, and leek mixture;
transfer to lightly greased 13x9 baking dish.
6. Stir together potato chips, next two ingredients, and remaining 2 tbs Parmesan in small bowl.
Sprinkle over pasta mixture.
7. Bake at 350 for 35 to 40 min or until bubbly. Let stand 5 min before serving.
Originally Submitted
1/11/2015
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