New Tuna Casserole

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 2 tablespoons butter melted
• 6 tablespoons butter divided
• 8 servings garnish: chives fresh sliced
• 0.3 cup flour all-purpose
• 2 tablespoons chives fresh chopped
• 1 tablespoon tarragon fresh chopped
• 8 oz haricots verts cut into 1-inch pieces thin ( green beans)
• 3 cups heavy cream 
• 0.8 teaspoon kosher salt 
• 2 medium leeks thinly sliced
• 8 oz gourmet mushroom blend fresh
• 0.3 cup panko bread crumbs (Japanese breadcrumbs)
• 6 tablespoons parmesan cheese divided grated
• 0.3 cup potato chips crushed
• 8 oz sharp cheddar cheese shredded white
• 12 oz solid tuna in spring water white drained canned
• 1 cup vegetable broth organic
• 16 oz ziti pasta 

Equipment

• bowl
• frying pan
• oven
• whisk
• baking pan

Directions

1. Preheat oven to 35
2. Prepare pasta according to package directions.
3. 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.
4. Melt 2 Tbsp. butter in a large skillet over medium-high heat.
5. Add leeks, and saut 2 minutes; add mushrooms, and saut 5 minutes or until lightly browned.
6. Transfer leek mixture to a small bowl. Wipe skillet clean.
7. 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.
8. 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.
9. Stir together potato chips, next 2 ingredients, and remaining 2 Tbsp. Parmesan cheese in a small bowl; sprinkle over pasta mixture.
10. Bake at 350 for 35 to 40 minutes or until bubbly.
11. Let stand 5 minutes before serving.