Photo: Greg Dupree; Styling: Buffy Hargett Miller 
Hands-on Time
35 Mins
Total Time
1 Hour 30 Mins
Yield
Makes 8 servings

Our take on the classic hits the high notes: creamy, cheesy, fresh, and crunchy. Resist digging into the casserole right out of the oven. Letting it stand for 10 minutes allows it to firm up to the perfect consistency.

How to Make It

Step 1

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

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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

Step 7

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

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