Made with everyday ingredients, this classic tuna mornay recipe is super easy and 100% satisfying. The ultimate comfort food dish! Just like curried sausages, this is one of those treasured recipes many Aussies up eating.
Anyone can make this cheesy tuna casserole pasta at home, and the whole family will love it! The combo of pasta, creamy sauce and cheesy topping makes it especially good for young kids and fussy eaters.
Tuna mornay is freezable and make-ahead friendly, perfect for potlucks, picnics or parties.
INGREDIENTS
- 425 g tuna
- 1 cup corn frozen or canned
- 1 cup of broccoli frozen or fresh
- 250 g pasta penne or spiral
FOR THE WHITE SAUCE
- 100 g butter 3.52 oz
- 50 g plain flour / all-purpose flour ½ cup / 1.76 oz
- 3 cups milk 750 ml / 26.4 fl oz, full cream
- 1/3 cup parmesan
- 1/2 cup cheese grated tasty or shredded pizza cheese mix
- 2 tsp chicken stock sub vegetable stock or even dashi powder!
- 1/2 tsp nutmeg
- Salt and pepper to taste
FOR THE TOPPINGS
- ⅓ cup breadcrumbs 50 g / 1.76 oz panko
- 1-2 cups cheese grated tasty or shredded pizza cheese mix
Pre-heat oven to 180°C
Cook pasta for 1 minute less than the packet directions. Drain and add to the bottom of a large baking dish.
Pop the butter, flour and milk in a large saucepan over medium-high heat. Keep whisking until butter has completely melted and the sauce has started to thicken (around 3 minutes). Whisking will avoid any lumps forming, so you have a super smooth white sauce base!
Reduce the heat to low. Pour in the broccoli and corn and stir through. Add in the tuna and break it up into pieces with the whisk. You can make it as chunky or small as you like.
Add in the tasty cheese, parmesan, chicken stock, nutmeg and optional salt and pepper. Keep whisking until everything is well combined. Allow to heat through for a minute or two, then switch off the heat.
Pour the sauce mix over the pasta and mix it all together in the baking dish.
Flatten out the top with the back of a spoon. Sprinkle with breadcrumbs and cheese. Bake for around 15-20 mins or until golden brown.