One-Pan Tuna-White Bean Casserole Recipe (2024)

I use 1 and a half cups Panko crumbs,1cup of grated Parmesan and 4 tablespoons Olive oil.Mix them up till the olive oil has darkened the crumbs and cheese and then top with that. then bake for the 25 minutes. delicious

How about Panko or regular breadcrumbs sauteed in some olive oil to brown them a bit?

I don't happen to keep potato chips on hand and don't want to buy some just for the topping. Suggestions on a substitution? Would saltines or some other crisp cracker work or perhaps skip the topping entirely?

If you are in the grocery store anyway and don't usually have potato chips around, you could buy one of those individual serving packs of chips and have all you need for the recipe as written.

I feel like i might put mushrooms in this. But then, I feel like i might put mushrooms in everything.

I added a little Dijon mustard at the beginning, when I was cooking the beans and the wine, and it brightened the flavor nicely.

You don’t have to sauté the panko.... if you mix/rub it with olive oil first the crumbs will brown in the oven; no need to dirty another pan.

Depending on what’s in the vegetable bin, adding vegetables would add nutrition and also give you an easy one pot meal. A handful or two of leafy greens like spinach, chard, kale, etc. could be thrown in before baking. Coarsely chopped broccoli or cauliflower could be lightly microwaved before adding, or left raw to give a little crunch. Frozen vegetables could also be used. Good versatile recipe!

The original recipe cited (which was a wonderful comfort food dish during the start of the pandemic) uses Panko bread crumbs as a topping.

I apologize in advance since I am sure to offend many. For the record, I love the NYTs cooking section, and I have "saved recipes" since the site went online. It is always my "go to" when looking for inspiration. Plus I am a big fan of Melissa Clark. Finally, the potato chips sold me. But this concoction of wallpaper paste was essentially inedible. I should have been suspicious: mashing beans for a casserole is never a good idea, as this unfortunate recipe conclusively demonstrates. Flee

I had a good chuckle when I came to the crushed potato chip ingredient. We used that in my 8th grade cooking class in the mid 60's on top of a tuna noodle casserole.

I don't know if I'd give this 5 stars as written, but after seeing the very mixed reviews in the comments, I made a few changes and it was spectacular: added capers, doubled the herbs & liquid (I used veg broth), and mashed about 1/3 cup of beans beforehand rather than letting the liquid reduce too much. Cooked 12 min at 425 and broiled 1 min to brown the cheese. It came out the perfect consistency & flavour.If you're eating with toast you can skip the chip topping, but don't skip the anchovy!

I hesitate to top this with potato chips. Any suggestions for potato chop topping substitute?

Surprisingly really delicious! I followed the recipe exactly, adding the optional anchovies and sprig of rosemary. For the herb mixture I used half fresh basil and fresh tarragon. Of course, I topped it with a cup of crushed potato chips. We all agreed it was a keeper! Wonderful, fresh flavors when finished with a squirt of lemon juice.

I'm guesstimating about 1/2 to 2/3 cup of dry beans, but really you might as well cook up a cup of beans, use the 1 3/4 cups of cooked beans that equals a 15-oz can for this recipe, and find another use for the rest of it -- some cooked white beans would enhance many dishes. Cooked beans freeze well, too.

There's potential for a favorite here. As always, make it as recommended once and then adjust to your preferences another time, although I did delete the anchovies and reduce the salt overall for dietary reasons. Next time I will add garden peas and baby carrot medallions for some color and flavor variety. Will also only crush about a quarter of the beans to make the sauce, leaving the rest whole to show the veggie ingredients.

Delicious flavors but I can see where some could find it too mushy. To this end, I barely mashed the beans and tuna. Also used slightly less wine and milk. A crisp romaine salad on the side helped immensely!

I used sliced almonds in place of the potato chips and because I made one half of the recipe and didn't have tuna, used 2 packes of wild pink salmon in olive oil. I also added dijon as recommended in a review and capers. Once baked I added a drizzle of quality EVOO. It was a delight!

I highly suggest using kettle cooked chips for the topping. They stay nice and crisp. No soggy chip parts in sight.

Nice recipe, lends itself to customization. I left out the milk and butter to make it much lower dairy for a lactose intolerant person. Subbed panko for potato chips and added mushrooms for bulking it up a bit. Family enjoyed quite a bit. Anchovies are necessary I used 3 filets.A couple possible additions: a little dijon, a lot more herbs, a tablespoon of tomato paste.

This is a well loved dish at my house. I had not made it for some time and discovered tonight that now having a teenager in the house greatly reduces the serving size. Would definitely recommend increasing by half to more comfortably feed 4 as a main meal.

This was a flop. Followed recipe. Texture was seriously off-putting and despite lots of fresh herbs, flavor was musty. There are much better ways to make a pantry meal.

Have now made this twice. First time found it to be rather bland and quite dry. This time, doubled the anchovies, added capers, chopped sun-dried tomatoes, leftover frozen peas, salt and maybe 3T chicken broth before the chips topping. Made a big difference.

I made this two years ago with what I could find at the store during lockdown overseas, and it was just ok. I tried it again tonight on a whim and added the rosemary sprig and some anchovy paste vice anchovies. Wow. It was really tasty. I couldnt stop noshing.

Used one (1) chipotle in adobo instead of the pinch of red pepper and used mild BBQ kettle chips (Manishevitz). Went heavy on the herbs. OMG good!

Spurred on by others, I made some changes. Added peas and mushrooms along with the leeks. Added a bit of mustard to the sauce. And used sour cream and chive potato chips. I didn’t have wine so used white vermouth. Totally forgot the milk and the lemon. But it was good as I did it. Would recommend adding them though.

Made this in a cast iron skillet. My son suggested it was a childhood regression meal [potato chips tuna] and he was not wrong. A great family meal! Everyone loved it!

I made this but lightened it up a little and used things I had. Multigrain bread crumbs (for chips), oat milk (for milk), and a splash of vermouth in water (for wine). I also added a bag of frozen spinach with the beans, for a little extra green in dinner. So good. I think it would also be great with kale! Love this and will make it again. Will be great tomorrow spread on toast or a wasa cracker.

Made this with really good oil packed tuna, 3x anchovies, chopped basil for the herb, skipped rosemary because didn’t have any, extra sharp cheddar for cheese, and cape cod potato chips as topping (because those are the only potato chips worth eating). Delicious and will be making this again. So easy to prepare in advance and cook later on a cold winter day. We ate the leftovers on olive bread toast with avocado. Delicious!

This recipe is fantastic - I went for thirds. Used fresh tarragon, subbed half the parm for Asiago, and threw in some fresh spinach and frozen peas before baking. Next time, will add some broccoli too. Highly recommend the fresh squeeze of lemon after plating. I can’t believe this recipe had any bad reviews.