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Home Casseroles and Cosy Bakes

Tuna Mornay (Tuna Casserole Pasta Bake)

By:Nagi
Published:2 Dec '19Updated:2 Dec '19
158 Comments
Recipe v Video v Dozer v

Tuna Mornay is how you elevate canned tuna above a glum pantry staple or worse still, a desperate meal eaten straight from the can! It’s a tuna casserole pasta bake with a creamy sauce, sweet pops of corn and crunchy topping, baked until golden and bubbly.

Simple to make, economical and oh-so-delish!

Tuna Casserole in a rustic blue bowl, ready to be eaten

Tuna Mornay

I moved out of home straight after finishing high school at the tender age of 18, so it will come as no surprise to you that I had my fair share of meals comprising canned tuna in various, completely unappetising forms. Dumped into rice, on pasta, on toast (with melted cheese!) and the worst offender of them all – eaten straight out of a can.

Which, nowadays, is more acceptable with the dizzying array of flavours available – chilli, lemon pepper, Portuguese.

Back then, it was not. 😂

I’m glad I’ve evolved beyond that. Canned tuna can be used in all sorts of delicious ways – and this Tuna Mornay pasta bake tops the list!

Creamy Tuna Pasta Bake in a white baking dish, fresh out of the oven

What is Tuna Mornay?

Tuna Mornay is the Aussie name for a tuna casserole pasta bake made with canned tuna and pasta in a creamy white sauce. There’s various forms of add ins – often corn, sometimes peas – and it’s topped with something crunchy. A parmesan breadcrumb topping is my favourite, but there are versions “out there” with crushed cornflakes, crispy fried onions and even potato crisps. (Yes, really, google it)

Prefer tomato based pasta bakes?

Try this Tomato Tuna Pasta Bake!

What you need for Tuna Casserole

Here’s what you need:

What goes in Tuna Mornay (Casserole / Tuna Pasta Bake)

Just a note on a few of the items:

  • Vegeta stock powder / granulated bouillon / seasoning (same thing!!) is the secret ingredient here that makes the white sauce extra tasty. It’s salt – with flavour. I like using Vegeta, which is a Vegetable stock powder (herbs & spices aisle of everyday grocery stores!). Read more here about Vegeta here (including MSG misconceptions & what else to use it for!)
  • Tuna – tuna in oil is tastier (full stop!) but spring water or brine is fine too; and
  • Corn (and other veggies) – peas and corn can be added uncooked and even frozen straight into the dish. For things like diced carrots (frozen or fresh), I’d recommend cooking them first as they won’t cook in the bake time for this recipe. I just use corn – because it’s the classic add in.

How to make it

The nice thing about Tuna Mornay is that it’s made with everyday  pantry staples and it’s pretty quick to make:

How to make Tuna Casserole (Tuna Mornay Pasta Bake)

  • Melt butter, mix in flour, then whisk in milk – the flour will make the sauce thick and creamy;
  • Add in parmesan and other sauce flavourings (including our secret ingredient, Vegeta);
  • Flake the tuna into large-dish chunks so it doesn’t turn into mush when you mix it through, then mix it all up together;
  • Tip into a baking dish, top with crunchy Panko-parmesan topping and bake until it’s golden on top and bubbling on the edges!

And here’s an up close and personal of what’s under that crunchy golden topping. Love that creamy sauce!

Close up of Tuna Mornay fresh out of the oven being served

What to serve with Tuna Mornay

Unless you load it up with more extra vegetables (it can take about 2 cups extra AND you can sub some of the pasta for more vegetables), I’d recommend some veggies or a crisp salad on the side – just to complete the meal! Here are a few suggestions:

Veg and salad side suggestions

Iceberg Lettuce Salad with Dill www.recipetineats.com
JP’s Iceberg Lettuce Dill Salad
Pouring lemon dressing over green bean salad
Green Bean Salad
Close up of a refreshing Cucumber Salad with a tasty Herb & Garlic Dressing
Cucumber Salad with Herb Garlic Vinaigrette
Close up of Balsamic Dressing being drizzled over rocket salad with shaved parmesan
Rocket Salad with Balsamic Dressing and Shaved Parmesan
Bowl of Carrot Salad ready to be served
Carrot Salad with Honey Dijon Dressing
Close up of Everyday Cabbage Salad with a vinaigrette
Everyday Cabbage Salad
Close up of forkful of Green Bean Salad with Cherry Tomatoes and Feta
Side Salads

Otherwise, make up your own garden salad or steamed vegetables and drizzle with a quick Balsamic Dressing, French Dressing or Italian Dressing.

Enjoy! – Nagi x


Watch how to make it

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Tuna Casserole in a rustic blue bowl, ready to be eaten

Tuna Mornay (Creamy Tuna Casserole Pasta Bake)

Author: Nagi
Prep: 10 mins
Cook: 35 mins
Mains
Western
4.98 from 44 votes
Servings5 - 6 people
Tap or hover to scale
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Recipe video above. Tuna Mornay is how you elevate canned tuna above a glum pantry staple into a delish family meal! It’s a tuna casserole pasta bake with a creamy sauce, sweet pops of corn and crunchy topping, baked until golden and bubbly. Simple to make, economical and oh-so-delish!

Ingredients

  • 350g / 12oz penne pasta (or other short pasta)
  • 40g / 3 tbsp butter
  • 3 garlic cloves , finely minced
  • 4 tbsp (50g) flour , plain/all purpose
  • 4 cups (1 litre) milk , any fat %, dairy or non dairy (1 quart)
  • 2 tsp Vegeta, or chicken or veg stock powder/granulated bouillon (Note 1)
  • 1/2 cup (50g) parmesan , finely shredded
  • 1/2 tsp each mustard powder, onion and garlic powder (Note 2)
  • 425g / 15 oz canned tuna , preferably in oil, drained (sub salmon)
  • 400g / 14 oz canned corn , drained (or other veg, Note 3)

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 or parsley , optional garnish

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!

Recipe Notes:

1. Vegeta is a brand of vegetable stock powder / seasoning / granulated bouillon. It's salt with flavour. Sold in the herb & spice aisle of everyday grocery stores. See in this post for other recipes using Vegeta and other ways to use it, as well as about scientifically proven MSG misconceptions!!
Substitute with any brand chicken or vegetable stock powder (aka granulated bouillon) OR 2 cubes, crumbled.
2. Spices - even if you have just one of these, it will be great! Or sub garlic with more onion, or vice versa. Switch mustard powder with a teaspoon of fresh.
3. Vegetables - can sub with frozen peas. If using other vegetables like carrot, broccoli etc that need to be cooked, steam or boil them separately before adding otherwise they probably won't cook during the bake time. 
Could also stir in spinach leaves or shredded kale. Or sub some of the pasta with more veg!
4. Leftovers - Store in the fridge for up to 4 days, reheat in microwave.
Make ahead / freezing: Make sauce then place lid on and it cool until lukewarm. Add 1/4 cup extra water or milk, mix with pasta, tuna and corn, pour into baking dish, sprinkle with topping. Refrigerate up to 4 days or freeze then thaw and bake per recipe.
5. Nutrition per serving.

Nutrition Information:

Calories: 659cal (33%)Carbohydrates: 82g (27%)Protein: 41g (82%)Fat: 18g (28%)Saturated Fat: 10g (63%)Cholesterol: 73mg (24%)Sodium: 1374mg (60%)Potassium: 735mg (21%)Fiber: 3g (13%)Sugar: 12g (13%)Vitamin A: 890IU (18%)Vitamin C: 2mg (2%)Calcium: 460mg (46%)Iron: 3mg (17%)
Keywords: Tuna casserole, tuna mornay, tuna pasta bake
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

Life of Dozer

Dozer Does Melbourne – An assembly line of dumpling makers got a fright when he jumped up and slammed his heavy footed paws against the glass window!!

Dozer Nagi Melbourne dumpling shop China Town

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158 Comments

  1. Suzie K says

    October 30, 2020 at 5:57 pm

    Yummy and easy Friday dinner. Panko crumb finished it beautifully (when is Panko not a winner?!😋). Used Safcol responsibly fished tuna in brine – I actually drain the brine into the pasta pot with the water while it’s boiling – extra flavour maybe? 😊 Thanks Nagi!

    Reply
  2. Sally says

    October 28, 2020 at 9:48 pm

    5 stars
    Another winner, kids loved loved loved it and all 3 want leftovers at school tomorrow. Used fresh corn from one corn cob, one grated carrot and half a zucchini grated. Thanks Nagi!

    Reply
    • Nagi says

      October 29, 2020 at 9:18 am

      Woah that’s great Sally!! N x

      Reply
  3. Kezza McD says

    October 27, 2020 at 5:55 pm

    5 stars
    Love it!

    Reply
  4. Kerri Wilson says

    October 15, 2020 at 12:11 pm

    5 stars
    Yum yum yum this was the best tuna Mornay I’ve made. Thank you Nagi for your amazing recipes.

    Reply
  5. Kathryn Barton says

    September 23, 2020 at 11:23 am

    My whole extended family is now cooking almost exclusively from your wonderful website, Nagi! Thank you. 😘

    Reply
  6. Jan says

    September 19, 2020 at 11:52 pm

    Fabulous tuna mornay. Thank you so much. Made it tonight and loved it. Didn’t have all ingredients, but still worked.

    Reply
  7. Jodie says

    September 16, 2020 at 8:38 pm

    Hi Nagi made this tonight for dinner both hubby and myself enjoyed very much, but found it had and oily taste ( probably from the tuna) will make again but use tuna in brine instead..

    Reply
    • Nagi says

      September 17, 2020 at 8:26 pm

      Hi Jodie – yes I assume it was from the tuna and can be dependent on the brand you used too – N x

      Reply
      • Jodie says

        September 19, 2020 at 8:36 am

        Hi Nagi
        I used John West tuna
        Still a 5 🌟

        Reply
      • jodie says

        September 19, 2020 at 9:09 am

        Hi also what brand would you recommend please.
        I am in Perth WA
        Thanks

        Reply
  8. Jo says

    September 3, 2020 at 9:27 pm

    5 stars
    Thanks for the recipe Nagi. Made it today and it was absolutely delicious!!

    Reply
    • Nagi says

      September 4, 2020 at 1:00 pm

      Thanks os much Jo, that’s great to hear! N x

      Reply
  9. Emma B says

    August 29, 2020 at 8:58 pm

    Delicious! I added a cooked onion and a handful of cheddar aswell. So good! Thanks for the recipe 🙂

    Reply
  10. Julie says

    August 25, 2020 at 9:02 pm

    As an Aussie, this is a popular dish and this is basically what I make also, however I choose Tuna in Spring water and when making the sauce I use the spring water from the can first for extra flavour and add the less amount of milk. I choose cheddar cheese over Parmesan and peas add a bit more colour. Hubby’s favourite topping is crumbled corn chips for some extra crunch.

    Reply
    • Nagi says

      August 26, 2020 at 12:50 pm

      Great idea Julie!! N x

      Reply
      • Julie Henley says

        August 26, 2020 at 9:16 pm

        Thanks Nagi, I look forward to checking out some more of your recipes.

        Reply
  11. Hannah says

    July 31, 2020 at 1:12 am

    5 stars
    Delicious. Great flavour

    Reply
  12. Abby Strathdee-cook says

    July 19, 2020 at 8:12 pm

    Made this before, first time I’ve made it ahead of dinner still looks delicious but the sauce looked a bit like porridge, I’m thinking once it’s baked It’ll still taste the same (presentation is not a strong point of mine which my husband likes to point out!) do you think once it’s baked it’ll still be ok?

    Reply
    • Julie says

      August 25, 2020 at 9:10 pm

      I like to make this in advance if I’m having guests as you can then sit and enjoy your guests. It can be in the oven while chatting. A nice crunchy topping with a little scattered grated cheese over the top will always look great. I’m with you, tell you hubby to just eat it! ha ha

      Reply
      • Abby Strathdee-cook says

        August 26, 2020 at 5:55 pm

        Haha. Yes it was lovely, husband always eats it otherwise he doesn’t get fed 😂

        Reply
        • Julie Henley says

          August 26, 2020 at 9:18 pm

          As it should be! 😉

          Reply
  13. rob says

    July 13, 2020 at 12:06 pm

    don’t need your life story, just write the recipe.

    Reply
    • Nagi says

      July 13, 2020 at 6:11 pm

      Hi Rob! There’s this little “Jump to Recipe” button right up the top I paid a developer to have built for readers like yourself who come to my website to use my recipes who have no interest in reading my life story. 🙂 Go forth and use my hard work for free! Hope you enjoy my recipes! – Nagi

      Reply
      • E Sharp says

        July 14, 2020 at 12:10 pm

        Very diplomatic response to Rob. Life can be a a bit hectic when it’s so full, of yourself. Thank you for sharing your delicious recipes Nagi! I’m going to try this one tonight with the variation of fried shallots, one of the options Rob would be able to read about if he didn’t have his head so far up his **** . Then again, variety probably isn’t the spice of life when you’re only cooking for 1.

        Reply
        • Helen says

          July 16, 2020 at 7:48 pm

          This is gold!! Nagi I made your recipe tonight and it was delicious. Your website is my go to whenever I want to make something. I love reading your life story. Kisses and hugs to Dozer xx

          Reply
        • Rach says

          August 17, 2020 at 4:13 pm

          Hahaha! This response is amazing 👏 bravo 👏 bravo! 😂

          Reply
      • g. Goldman says

        August 5, 2020 at 10:23 am

        5 stars
        Rob I suggest that you move to another recipe site. Navi’s recipes are wonderful and her bringing us into her life is much appreciated. Your sour attitude isn’t wanted by those of us who enjoy the site..Bye!

        Reply
      • Kathryn Barton says

        September 23, 2020 at 11:26 am

        Rob, how gracious of you. Maybe just go elsewhere if you don’t like what you’ve found. Or just don’t post petty comments. Says so much about you.

        Reply
    • Barbara Goldman says

      August 5, 2020 at 10:10 am

      Rob I suggest that you move to another recipe site. Navi’s recipes are wonderful and her bringing us into her life is much appreciated. Your sour attitude isn’t wanted by those of us who enjoy the recipes and the sharing..Bye!

      Reply
    • Barbara Goldman says

      August 5, 2020 at 10:12 am

      Rob I suggest that you move to another recipe site. Navi’s recipes are wonderful and her bringing us into her life is much appreciated. Your sour attitude isn’t wanted by those of us who enjoy the site..Bye!

      Reply
    • g. Goldman says

      August 5, 2020 at 10:22 am

      Rob I suggest that you move to another recipe site. Navi’s recipes are wonderful and her bringing us into her life is much appreciated. Your sour attitude isn’t wanted by those of us who enjoy the site..Bye!

      Reply
    • Karen says

      August 13, 2020 at 10:07 am

      Hi Rob. Get bent.

      Reply
      • E Sharp says

        August 17, 2020 at 5:36 pm

        hahahahaha! Love it!

        Reply
  14. Kim Phillips says

    July 4, 2020 at 7:03 pm

    Followed recipe to the letter but sauce very runny could have been more flour but said 3 tbs

    Reply
    • Kim Phillips says

      July 4, 2020 at 7:05 pm

      Should have read recipe better, was 4 tbs I only put 3 better attempt next time

      Reply
      • Nagi says

        July 5, 2020 at 7:21 am

        Oh no! Yes that extra tablespoon would have been your issue. I hope you give it another shot! N x

        Reply
  15. Cheryl Guthrie says

    June 29, 2020 at 8:03 pm

    5 stars
    This was AMAZING!! The only change I made was I substituted the peas for steamed broccoli florets & I used half the cheese sauce ‘coz I ran out of milk. It was beautiful – thank you Nagi x

    Reply
  16. Vanessa says

    June 22, 2020 at 9:08 pm

    5 stars
    This recipe was so delicious, my husband and I almost licked the bowl clean!

    Reply
  17. Deb M. says

    June 20, 2020 at 2:07 am

    5 stars
    Nagi, you are a very talented chef! I made this with canned tuna and a can of chicken, along with three different kinds of pasta. It still worked out! The survival cooking is really putting me through the test. This recipe has a lot of potential.

    Reply
  18. Justin says

    June 14, 2020 at 7:32 am

    This is so good! I trust your recipes as I’ve made plenty. This cream sauce is perfect. Follow the instructions as is and you will not be disappointed!

    Reply
  19. Viv says

    June 8, 2020 at 3:10 pm

    Such a great recipe and so easy to make, loved the white sauce what a joy. Thanks Nagi!

    Reply
  20. Craig says

    June 2, 2020 at 7:59 pm

    5 stars
    Yet again Nagi, Well done. You never disappoint!

    Reply
    • Nagi says

      June 3, 2020 at 8:59 am

      Thanks so much Craig! N x

      Reply
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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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