Cheesy Tuna Casserole

Ingredients

• Snap beans

  Canned, all styles, seasoned, solids and liquids

  2 cup or 456g

• 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 oven to 400 degrees F.
2. In a medium pot, cook the green beans as directed on the package; drain well (or steam for about 4-6 minutes).
3. Meanwhile, sauté the mushrooms, celery, and onion in the butter over medium heat until very soft and starting to brown a bit.
4. Add the broth; bring to a boil. Let the liquid reduce by half, then stir in the cream. Bring back to a boil. Turn down the heat a bit and cook until reduced and thickened, stirring frequently and watching closely so it doesn't boil over. Season to taste.
5. Stir the tuna and mushroom soup mixture into the green beans. Add salt and pepper, if needed. Mix in the cheese; put into a 1 1/2-2 quart casserole dish. Bake until hot and bubbly.

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