Tuna Mornay elevates canned tuna from a bland pantry staple or, even worse, a desperate dinner eaten straight out of the can! This is a Tuna Casserole Pasta Bake with a creamy, corny sauce and a crunchy topping. It’s baked until golden.
Easy to make, inexpensive, and delicious!
It will not surprise you that I ate canned tuna in various unpalatable forms after graduating high school. It was poured into rice, pasta, toast, and even melted (or other) cheese.
What is the most popular flavor today?
It was not so back then.
I’m glad that I’ve moved on from that. Tuna Mornay is the best way to use canned tuna!
What is Tuna Mornay HTML0?
Tuna Mornay, a dish from Australia, is made of canned tuna with pasta and a creamy white sauce. It’s usually topped with corn or peas and many different add-ins. My favorite topping is parmesan breadcrumbs, but other versions include crispy fried onion, crushed cornflakes, and potato crisps. Google it!
What you will need to make Tuna Casserole
A few words on some of the points:
Vegeta Stock Powder / Granulated Bouillon / Seasoning (same! The secret ingredient that gives the sauce a delicious taste is granulated Bouillon. It’s just salt with flavor. Vegeta is a Vegetable Stock Powder (available in your local grocery store’s herbs & spices section). Learn more about Vegeta by clicking here. (including MSG myths and what else you can use it for!)
Tuna — tuna in oil tastes better (end of story!) But spring water or salt brine is also acceptable;
Corn Peas (and other vegetables) – peas or corn can be frozen and added to the dish. If you are using frozen or fresh carrots, I recommend cooking them before baking. They won’t get cooked during the baking time. I use corn because it is a classic addition.
Mix flour with melted butter and milk, then whisk until thickened.
Add parmesan, other sauce flavorings, and Vegeta (our secret ingredient).
Mix all ingredients, and flake the tuna in large chunks to prevent it from becoming mush.
Pour into a baking dish and top with a crunchy Panko and Parmesan topping. Bake until golden and bubbling around the edges.
And here’s an up close and personal of what’s under that crunchy golden topping. I love that creamy sauce!
What to serve with Tuna Mornay
I recommend a crisp side salad or some vegetables if you want to add fewer vegetables. Some suggestions are:
Tuna Mornay (Creamy Tuna Casserole Pasta Bake)
The video recipe above, Tuna Mornay, transforms canned tuna from a bland pantry staple to a delicious family meal. It’s a tuna casserole pasta bake With a creamy sauce, sweet corn pops, and a crunchy topping. It is baked until golden brown and bubbly. Easy to make, inexpensive, and delicious!
Crunchy Topping Mix together.
Cook spaghetti according to the packet instructions MINUS one minute. Drain, allow the pasta to cool, and then add back into the pot.
White Sauce Melt butter in a pot on medium heat. Add garlic and cook for 30 seconds.
Stir in flour to the butter. Whistling, slowly pour about 1/3 of the remaining milk. After fully incorporating the flour-butter mix, pour the remaining milk into the milk.
Add Vegeta and mustard powders, onions, and garlic powder. Whisk.
When the milk begins to heat, keep whisking to ensure the white sauce does not stick to the base.
After 4 to 5 minutes, the sauce should have thickened enough so that you can trace a line on the back of the spoon (see video). Remove the sauce from the heat and stir in the parmesan.
Assemble and Bake -Add the tuna to the pasta, then flake it into large chunks using a fork. (Not too much; you don’t want to make it mushy when stirred). Pour over the sauce and gently stir. Add the corn.
Add Crunchy Topping to the baking dish.
Bake for 25 minutes, until the top is golden brown and the edges are bubbling. If desired, sprinkle with chives and serve!
Vegeta is a brand name for seasoning, granulated Bouillon, or vegetable stock powder. It’s salt that has flavor. It’s sold in the spice & herb aisle at most grocery stores. See This post For other Vegeta recipes, ways to use Vegeta, and scientifically proven MSG myths!! Substitute You can use any brand of chicken or vegetable stock powder, also known as granulated Bouillon OR 2 cubes crumbled. 2. Spices Even if you only have one, it’ll be fantastic! Substitute more onion for the garlic, or vice-versa. Replace mustard powder with fresh. 3. Vegetables You can substitute frozen peas. If you use other vegetables, such as carrots, broccoli, etc., that must be cooked before adding, then steam or boil separately. Otherwise, they may not cook during baking time. You could also add spinach or shredded Kale. You can also replace some of the pasta in this dish with vegetables! 4. Leftovers Store in the fridge for up to four days. Reheat in the microwave. Freeze ahead of time. Add 1/4 cup extra water or milk, and mix with pasta, tuna, and corn. Pour into baking dish. Sprinkle topping. Pour 1/4 cup of milk or water, and add pasta, tuna, and corn. Mix well, then pour into baking dish. Sprinkle with topping. Refrigerate for up to four days, or freeze and bake according to the recipe.