Heat oven to 350°F. Spray 2 & 1/2-quart casserole or baking dish with cooking spray. In large saucepan or Dutch oven, cook pasta as directed on package for al dente doneness. (Do not overcook.) Drain; return to pan.

Meanwhile, in 10-inch nonstick skillet, melt 2 tablespoons of the butter. Add shallot; cook 2 to 3 minutes or until tender, stirring occasionally. Stir in flour, tarragon and paprika until well mixed. Slowly stir in milk, stirring constantly. Cook until bubbly and thick. Remove from heat. Stir in celery and 3/4 cup of the cheese. Stir in beans and tuna. Pour bean mixture into cooked drained pasta; mix well. Season to taste. Pour into casserole.

In small microwavable bowl, microwave remaining tablespoon butter on High 30 seconds or until melted. Stir in breadcrumbs and remaining 1/4 cup cheese. Sprinkle mixture over casserole. Bake 25 minutes or until topping is golden brown and casserole is thoroughly heated.

Serving Suggestion: Serve this family-friendly casserole with sliced apples or a green salad.

Tips: Tarragon has a slight licorice flavor. You can substitute 2 tablespoons of fresh tarragon for the 2 teaspoons of dried tarragon if you prefer. If you prefer, you can substitute parsley or basil for the tarragon.