Tuna Mornay (Creamy Tuna Casserole Pasta Bake)
User Reviews
5
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Prep Time
10 mins
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Cook Time
35 mins
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Servings
5 - 6 people
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Calories
659 kcal
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Course
Main Course
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Cuisine
American
Tuna Mornay (Creamy Tuna Casserole Pasta Bake)
Description
Tuna Mornay (Creamy Tuna Casserole Pasta Bake) blends cooked penne pasta with a homemade white sauce made by cooking garlic in butter, stirring in flour, then whisking in milk with seasoning from Vegeta vegetable seasoning, mustard powder, onion and garlic powder, finishing with parmesan cheese. Flaked canned tuna and drained corn are folded into the sauce and pasta.
The casserole is topped with a mix of melted butter, panko breadcrumbs, parmesan, salt, and optionally chives or parsley, which crisps up in the oven to contrast the creamy interior. Baking at 350°F allows the topping to brown and meld aromas without drying the pasta.
This dish offers a balance of tender pasta, flaky tuna, sweet corn bursts, and a creamy, flavorful sauce with a crisp topping. It is practical for casual dinners and can be prepared in advance or frozen for convenience.
Notes suggest substituting vegetables as desired, such as peas or steamed carrots, and offer alternatives for the seasoning powders. Leftovers keep refrigerated for up to four days and reheat well in a microwave. The casserole can be assembled and refrigerated or frozen before baking.
Ingredients
- 350g / 12oz penne pasta (or other short pasta)
- 40g / 3 tbsp butter
- 3 garlic finely minced, cloves
- 4 tbsp (50g) flour , plain/all purpose
- 4 cups (1 litre) milk , any fat %, dairy or non dairy (1 quart)
- 2 tsp Vegeta Note 1, or chicken or veg stock powder, or granulated bouillon
- 1/2 cup (50g) parmesan , finely shredded
- 1/2 tsp mustard powder Note 2
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 425g / 15 oz tuna preferably in oil, drained (sub salmon, canned
- 400g / 14 oz corn drained (or other veg, Note 3, canned
Crunchy Topping:
- 25g / 1.5 tbsp butter , melted
- 1/2 cup (60g) panko breadcrumbs
- 1/4g (25g) parmesan , finely grated
- 1/4 tsp salt
- chives optional garnish, or parsley
Instructions
- Preheat oven to 180°C/350°F.
- Crunchy Topping - Mix together.
- Cook pasta per packet directions MINUS 1 minute. Drain then allow to cool slightly, then return into pot.
- White Sauce - Melt butter in a large pot over medium heat. Add garlic and cook for 30 seconds.
- Add flour and stir into melted butter. While whisking, gradually pour in about 1/3 of the milk. Once the flour-butter mixture is incorporated into the milk, pour in remaining milk and whisk.
- Add Vegeta, mustard, onion and garlic powder, whisk.
- When the milk starts to heat up, whisk constantly to make sure the white sauce doesn’t catch on the base.
- After 4 - 5 minutes, the sauce should be thick enough that you can draw a path across the back of a spoon (see video). Remove from stove and stir in parmesan.
- Assemble & Bake - Add tuna into pasta and flake into large chunks with fork (not too much, don't want it to turn to mush when stirred). Add corn, pour over sauce, then gently stir.
- Scrape into baking dish, top with Crunchy Topping.
- Bake 25 minutes until top is golden and edges are bubbling. Sprinkle with chives if desired then serve!
Notes
- Vegeta is a vegetable stock powder seasoning; substitute with any chicken or vegetable bouillon powder or crumbled stock cubes.
- If lacking some spices, mixtures still work well; for example, swap garlic for onion powder or vice versa, or substitute mustard powder with fresh mustard.
- Vegetables like peas, carrots, broccoli, or leafy greens can be added; cook harder veggies separately before mixing in.
- Leftovers keep in the fridge up to four days and can be reheated in the microwave.
- For make-ahead or freezing, prepare sauce and pasta mixture, add topping, then refrigerate or freeze; thaw and bake as directed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5- 6 people
Amount Per Serving
Calories 659 kcal
% Daily Value*
| Calories | 659cal | 33% |
| Carbohydrates | 82g | 27% |
| Protein | 41g | 82% |
| Fat | 18g | 28% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 73mg | 24% |
| Sodium | 1374mg | 57% |
| Potassium | 735mg | 16% |
| Fiber | 3g | 12% |
| Sugar | 12g | 24% |
| Vitamin A | 890IU | 18% |
| Vitamin C | 2mg | 2% |
| Calcium | 460mg | 46% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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