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If you’re craving a comforting, delicious meal that feels like a warm hug from the inside, then the Tuna Mornay (Creamy Tuna Casserole Pasta Bake) Recipe is exactly what you need. This dish boasts a luscious, creamy sauce loaded with tender tuna flakes, sweet bursts of corn, and perfectly cooked pasta, all topped with a golden, crunchy crumb crust. It’s the kind of recipe that’s simple enough for a cozy weeknight dinner but special enough to bring out whenever you want to impress family or friends without fuss. Each bite delivers rich, cheesy goodness balanced by fresh herbs, making this casserole impossible to resist.
Ingredients You’ll Need
These ingredients are wonderfully straightforward but carefully chosen to create the perfect harmony of creaminess, texture, and flavor in your Tuna Mornay (Creamy Tuna Casserole Pasta Bake) Recipe. From basic pantry staples like pasta and butter to flavorful seasonings and a crisp topping, every component has its role in making this bake truly irresistible.
- 350g / 12oz penne pasta: Short pasta shapes like penne hold onto that creamy sauce beautifully without getting mushy.
- 40g / 3 tbsp butter: Adds richness and an aromatic base for the white sauce.
- 3 garlic cloves, finely minced: A subtle punch of garlic elevates the overall savoriness.
- 4 tbsp (50g) plain/all-purpose flour: Essential for thickening the creamy mornay sauce to just the right consistency.
- 4 cups (1 litre) milk: The creaminess backbone, adaptable to any milk preference—dairy or non-dairy.
- 2 tsp Vegeta or stock powder: Boosts depth of flavor with a gentle umami kick.
- 1/2 cup (50g) parmesan, finely shredded: Brings a nutty, salty sharpness that makes the sauce unforgettable.
- 1/2 tsp each mustard powder, onion and garlic powder: Layered seasoning that adds complexity without overpowering.
- 425g / 15 oz canned tuna, preferably in oil, drained: The star protein that stays flaky and tender once baked.
- 400g / 14 oz canned corn, drained: Sweetness and bursts of texture balance the richness.
- 25g / 1.5 tbsp butter, melted: Combines with breadcrumbs to create a golden, crunchy topping.
- 1/2 cup (60g) panko breadcrumbs: Gives the casserole its irresistible crisp crust.
- 1/4 cup (25g) parmesan, finely grated: Added to the topping for extra cheesy crunch.
- 1/4 tsp salt: Enhances all the flavors to perfection.
- Chives or parsley, optional garnish: Fresh herbs to add a pop of color and brightness at the end.
How to Make Tuna Mornay (Creamy Tuna Casserole Pasta Bake) Recipe
Step 1: Preheat and Prepare the Crunchy Topping
Start by preheating your oven to 180°C (350°F). While that warms up, combine the melted butter with panko breadcrumbs, grated parmesan, and the pinch of salt in a small bowl. This mixture will bake to a perfectly golden crisp that crowns your casserole with texture and flavor.
Step 2: Cook the Pasta to Perfection
Cook the penne pasta according to the package instructions—but here’s the trick: boil it for one minute less than recommended. This leaves the pasta al dente so it won’t turn soggy once it bakes. After draining, let it cool just a little, then return it to the pot ready for the sauce.
Step 3: Whip Up the Creamy White Sauce
In a large pot over medium heat, melt the butter and add the minced garlic. Cook just until fragrant, about 30 seconds, then stir in the flour to make a roux. Slowly whisk in about a third of the milk, combining it smoothly before adding the rest. The mixture thickens as it heats—keep whisking to avoid lumps or sticking. Season with Vegeta, mustard powder, onion, and garlic powder for that classic mornay flavor punch. After about 4 to 5 minutes, the sauce will be thick enough to coat the back of a spoon. Off the heat, stir in the shredded parmesan until silky and rich.
Step 4: Assemble the Tuna Mornay Bake
Gently fold the drained tuna into the pasta in large chunks—don’t over-flake it or it’ll become mushy. Then add the drained corn and pour the creamy mornay sauce over everything. Give it a careful stir until just combined to keep plenty of texture.
Step 5: Bake Until Golden and Bubbling
Transfer the mixture to a baking dish, smoothing out the top before sprinkling on the crunchy breadcrumb topping you prepared earlier. Bake for 25 minutes or until the top is golden and the edges are bubbling beautifully. If you want, finish with a sprinkle of fresh chives or parsley before serving for that bright, fresh note.
How to Serve Tuna Mornay (Creamy Tuna Casserole Pasta Bake) Recipe
Garnishes
Fresh chives or chopped parsley add the perfect pop of color and a mild herbal freshness that cuts through the richness of this casserole. For an extra touch, a dusting of freshly cracked black pepper complements the cheesy flavor.
Side Dishes
This Tuna Mornay pairs wonderfully with a crisp green salad dressed with lemon vinaigrette to balance the creaminess. Steamed or roasted green beans or broccoli with a drizzle of olive oil are also excellent for adding a vibrant veggie element to your meal.
Creative Ways to Present
For an elegant twist, serve individual portions in small ramekins topped with an extra sprinkle of parmesan and a sprig of parsley. Alternatively, you could turn this comfort food classic into mini casseroles perfect for a potluck or family gathering—just adjust baking times slightly for smaller dishes.
Make Ahead and Storage
Storing Leftovers
Leftover Tuna Mornay (Creamy Tuna Casserole Pasta Bake) Recipe keeps beautifully in the fridge for up to 3 days. Store it in an airtight container to maintain moisture and freshness. When you’re ready, it’s just like enjoying a second helping of cozy goodness.
Freezing
This casserole freezes well if you want to prepare it ahead of time. Freeze before baking for best results. Use a freezer-safe dish or tightly cover the baking dish with foil and plastic wrap. It can be frozen for up to 2 months. Thaw overnight in the fridge before baking.
Reheating
Reheat leftovers in the oven at 180°C (350°F) until warmed through and bubbly, about 20 minutes. You can also microwave individual portions, but to keep some crispness on top, a quick oven finish is ideal.
FAQs
Can I use fresh tuna instead of canned tuna?
Fresh tuna has a meatier texture and cooks quickly, making it less ideal for this casserole where flaky canned tuna adds moisture and tenderness. If you want to use fresh, cook and flake it before incorporating but expect a different texture.
Is there a dairy-free version of this Tuna Mornay Recipe?
Yes! Use non-dairy milk like almond or oat milk and dairy-free butter to make the white sauce. Nutritional yeast can replace parmesan for a cheesy flavor, and ensure your panko breadcrumbs are dairy-free.
What can I substitute for panko breadcrumbs?
If you don’t have panko on hand, crushed crackers, cornflakes, or even toasted breadcrumbs will work to create a crunchy topping. Just mix them with melted butter and parmesan as usual.
How can I add more vegetables to this Tuna Mornay?
Feel free to add peas, mushrooms, or diced bell peppers along with the corn. Adding sautéed spinach or kale just before baking adds extra greens and nutrients without compromising the creaminess.
Can I make this recipe gluten-free?
Absolutely! Use gluten-free pasta and substitute the plain flour with a gluten-free all-purpose blend. Just double-check your stock powder and panko breadcrumbs are gluten-free as well.
Final Thoughts
There’s something incredibly comforting and satisfying about a Tuna Mornay (Creamy Tuna Casserole Pasta Bake) Recipe that comes together so easily yet tastes so indulgent. It’s a perfect weeknight dinner that’s sure to become one of your go-to favorites for its hearty flavors and delightful textures. Do yourself a favor and give this recipe a try—you might just find it’s the new classic in your recipe arsenal!
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Tuna Mornay (Creamy Tuna Casserole Pasta Bake) Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 5.5 to 6 servings
- Category: Casserole
- Method: Baking
- Cuisine: Western
Description
Tuna Mornay is a creamy and comforting tuna casserole pasta bake featuring penne pasta in a rich, cheesy white sauce with tuna and sweet corn, topped with a crunchy parmesan and panko breadcrumb topping. Perfect for a family-friendly dinner, this dish combines savory flavors with a delightful crispy crust.
Ingredients
Pasta
- 350g / 12oz penne pasta (or other short pasta)
Sauce
- 40g / 3 tbsp butter
- 3 garlic cloves, finely minced
- 4 tbsp (50g) plain/all-purpose flour
- 4 cups (1 litre) milk, any fat %, dairy or non-dairy (1 quart)
- 2 tsp Vegeta, or chicken or vegetable stock powder/granulated bouillon
- 1/2 cup (50g) parmesan, finely shredded
- 1/2 tsp mustard powder
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
Filling
- 425g / 15 oz canned tuna, preferably in oil, drained (substitute salmon if desired)
- 400g / 14 oz canned corn, drained (or other vegetables)
Topping
- 25g / 1.5 tbsp butter, melted
- 1/2 cup (60g) panko breadcrumbs
- 1/4 cup (25g) parmesan, finely grated
- 1/4 tsp salt
Garnish
- Chives or parsley, optional
Instructions
- Preheat Oven: Preheat your oven to 180°C (350°F) to prepare for baking the casserole.
- Prepare Crunchy Topping: In a small bowl, combine the melted butter, panko breadcrumbs, grated parmesan, and salt. Mix together until the crumbs are evenly coated and set aside.
- Cook Pasta: Boil the penne pasta according to package directions but reduce cooking time by one minute to keep pasta al dente. Drain the pasta and allow to cool slightly before returning it to the cooking pot.
- Make White Sauce – Step 1: In a large pot over medium heat, melt 40g of butter. Add the finely minced garlic and sauté for about 30 seconds until fragrant.
- Make White Sauce – Step 2: Stir in the flour to form a roux with the melted butter and garlic. Gradually whisk in about one-third of the milk, ensuring the flour mixture incorporates smoothly. Then add the remaining milk while continuously whisking to prevent lumps.
- Season White Sauce: Add Vegeta or stock powder, mustard powder, onion powder, and garlic powder to the sauce and whisk well to combine.
- Thicken Sauce: Continue heating the sauce gently while whisking constantly to prevent it from catching on the bottom. After 4-5 minutes, the sauce should thicken enough to coat the back of a spoon.
- Add Cheese: Remove the sauce from the heat and stir in the finely shredded parmesan until melted and smooth.
- Assemble Filling: Flake the drained tuna into large chunks (avoid over-mixing to keep texture). Add canned corn to the pasta pot, pour over the prepared white sauce, and gently mix everything together until well combined.
- Transfer to Baking Dish: Scrape the tuna pasta mixture into a prepared baking dish, spreading evenly. Sprinkle the crunchy breadcrumb topping over the surface.
- Bake: Place the baking dish in the preheated oven and bake for 25 minutes, or until the topping is golden brown and the edges are bubbling.
- Garnish & Serve: Remove the casserole from the oven, sprinkle with chopped chives or parsley if desired, and serve immediately while hot.
Notes
- Use canned salmon as a substitute for tuna if preferred.
- For a vegetarian version, omit tuna and use vegetable stock powder for the sauce.
- You can swap canned corn for other vegetables like peas or diced bell peppers.
- Milk type can be dairy or plant-based (e.g., almond or soy milk) depending on dietary preferences.
- Ensure the pasta is slightly undercooked before baking to prevent it from becoming mushy.
- Leftover Tuna Mornay can be refrigerated for up to 3 days and reheated in the oven to maintain the crunchy topping.
