Tuna Mornay (Creamy Tuna Casserole Pasta Bake)
A classic, family-favorite Tuna Mornay — the ultimate comfort food! This creamy tuna casserole pasta bake transforms humble canned tuna into a golden, bubbly, flavor-packed dinner
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Servings: 6
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Ingredients
Pasta Bake
- 350g / 12 oz penne pasta (or any short pasta)
- 40g / 3 tbsp butter
- 3 garlic cloves, finely minced
- 4 tbsp (50g) plain/all-purpose flour
- 4 cups (1 litre) milk (any kind – dairy or non-dairy)
- 2 tsp Vegeta, or chicken/vegetable stock powder (see Note 1)
- ½ cup (50g) Parmesan, finely shredded
- ½ tsp each mustard powder, onion powder, and garlic powder (see Note 2)
- 425g / 15 oz canned tuna, preferably in oil, drained (or substitute salmon)
- 400g / 14 oz canned corn, drained (see Note 3)
- 25g / 1½ tbsp butter, melted
- ½ cup (60g) panko breadcrumbs
- ¼ cup (25g) Parmesan, finely grated
- ¼ tsp salt
- Chives or parsley, for garnish (optional)
- Preheat oven to 180°C / 350°F.
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Prepare the topping:
In a small bowl, combine melted butter, panko, Parmesan, and salt. Set aside. -
Cook pasta:
Boil pasta according to packet instructions, but reduce cooking time by 1 minute. Drain, cool slightly, and return to the pot. -
Make the white sauce:
- Melt butter in a large pot over medium heat.
- Add garlic and cook for 30 seconds until fragrant.
- Stir in flour to make a paste.
- Gradually whisk in about one-third of the milk until smooth, then add remaining milk while whisking constantly.
- Add Vegeta, mustard powder, onion powder, and garlic powder.
- Cook, whisking continuously for 4–5 minutes, until thickened enough to coat the back of a spoon.
- Remove from heat and stir in Parmesan.
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Assemble the bake:
- Add drained tuna to the pasta and gently flake into large chunks.
- Stir in corn and pour over the white sauce. Gently mix to combine.
- Transfer to a baking dish and spread evenly.
- Sprinkle over the prepared crunchy topping.
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Bake:
Bake for 25 minutes, until the topping is golden and the edges are bubbling. -
Serve:
Garnish with chopped chives or parsley, if desired. Serve hot and enjoy!
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Vegeta:
A popular vegetable stock powder (granulated bouillon) found in most supermarkets. Substitute with any brand of chicken or vegetable stock powder, or 2 crumbled cubes. -
Spices:
Use whatever you have! Substitute mustard powder with 1 tsp Dijon or yellow mustard. Swap or adjust onion and garlic powders to taste. -
Vegetables:
Substitute corn with frozen peas or pre-cooked vegetables (carrot, broccoli, etc.). Stir in spinach or kale for extra greens. -
Leftovers:
Store in the fridge for up to 4 days. Reheat in the microwave until warm. -
Make Ahead / Freezing:
Prepare the sauce and let it cool slightly. Mix with pasta, tuna, and corn (add ¼ cup water or milk), top with breadcrumbs, and refrigerate up to 4 days or freeze. Thaw before baking as directed.