Cheesy Tuna Casserole

Ingredients

• Green beans

  Snap beans, raw

  2 cup, pieces or 200g

• Mushrooms

  White, raw

  ¼ lb or 113g

• Celery

  Raw

  1 stalk, small or 17g

• Onions

  Raw

  2 tbsp chopped or 20g

• Butter

  Unsalted

  2 tbsp or 28g

• Chicken broth

  Soup, canned, ready-to-serve

  ½ cup or 120g

• Heavy whipping cream

  Fluid

  ¾ cup, fluid or 179g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Tuna

  Fish, light, canned in water, drained solids

  2 can or 330g

• Cheddar cheese

  3 ⅔ cup, shredded or 414g

Directions

1. Preheat the oven to 400°F.
2. Steam green beans until crisp-tender, 4–6 minutes, then drain.
3. Melt the butter in a skillet over medium heat. Add the sliced mushrooms, chopped celery, and onion; cook, stirring occasionally, until very soft and lightly browned.
4. Pour in the chicken broth and bring to a boil; simmer until reduced by about half. Stir in the heavy cream, return to a gentle boil, then reduce heat and cook, stirring often, until the sauce thickens. Season with salt and black pepper to taste.
5. In a large bowl, combine the drained tuna, green beans, and the mushroom cream sauce. Fold in the shredded cheddar cheese until evenly mixed.
6. Transfer the mixture to a 1½- to 2-quart casserole dish and bake until hot and bubbly with lightly browned spots on top, about 20–25 minutes. Let rest 5 minutes before serving.