Tuna Noodle Casserole

Name: Tuna Noodle Casserole
Prep time: 30 min
Total time: 55 min
Ingredients: Coarse salt and ground pepper; 10 ounces green beans, stem ends trimmed, cut into 1 ½-inch lengths; 0.5 pound gemelli or other short pasta; Bechamel Sauce; 2 cans (5 ounces each) solid white albacore tuna packed in water, drained; 5 slices white sandwich bread, crusts removed, torn into large pieces; 2 tablespoons unsalted butter, melted

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By

Martha Stewart Editors

Updated on May 16, 2017

Prep Time:

30 mins

Total Time:

55 mins

This classic dish with tuna and green beans cooks up nicely in half an hour.

Ingredients

Coarse salt and ground pepper
10 ounces green beans, stem ends trimmed, cut into 1 ½-inch lengths
½ pound gemelli or other short pasta
Bechamel Sauce
2 cans (5 ounces each) solid white albacore tuna packed in water, drained
5 slices white sandwich bread, crusts removed, torn into large pieces
2 tablespoons unsalted butter, melted

Directions

In a large saucepan of well-salted boiling water, cook green beans until almost tender, about 5 minutes. Using a slotted spoon, transfer green beans to a colander (reserving water). Rinse with cold water until cool; drain. Return water in pan to a boil; add pasta and cook 2 to 3 minutes short of al dente; drain and rinse pasta.
Preheat oven to 350 degrees. In a large bowl, combine pasta, green beans, and bechamel; season with salt and pepper. Gently fold in tuna.
In a food processor, pulse bread until coarse crumbs form. Transfer to a bowl and stir in butter. Transfer tuna mixture to a 2-quart baking dish and top with breadcrumbs. Bake until sauce is bubbling and breadcrumbs are golden brown, 25 to 30 minutes.