Classic Tuna Mornay Casserole
Classic Tuna Mornay Casserole
Classic Tuna Mornay Casserole combines macaroni, canned tuna, mornay cheese sauce in a hearty oven-baked dish with a warm, generous filling. It is a practical way to bring the main components of dinner together in one baking dish.
The key is to prepare the components before assembly, then bake just long enough to heat the center and finish the topping. The amounts below make approximately 6 servings. Oven times are a guide: the depth of the dish and whether the filling starts warm or chilled affect the final cooking time.
Recipe overview
- Servings: approximately 6
- Preparation: about 20–25 minutes, plus any separate cooking or thawing
- Oven temperature: 375°F
- Equipment: 9-by-13-inch baking dish, mixing bowl, pasta pot and skillet or saucepan
Ingredients
- Macaroni — 12 oz dry
- Canned tuna — 2 cans (5 oz each), drained
- Mornay cheese sauce — 2 cups
- Frozen peas — 1 1/2 cups
- Butter — 3 tablespoons
- Breadcrumbs — 3/4 cup, crushed as needed
- Parmesan cheese — 1/2 cup, grated
- Salt, to taste after adding sauces and cheese
Preparation notes
Cook the pasta in boiling water until 1–2 minutes short of the package’s full cooking time, then drain. It will finish in the oven. Keep a little pasta water to loosen the filling if it looks dry.
Drain canned seafood and check cooked shellfish for pieces of shell. Add cooked lobster or crab near the end of sauce preparation and avoid prolonged simmering that would toughen it.
Directions
Use drained, just-under-al-dente pasta in the assembly steps below.
- Preheat your oven to 375°F.
- Bring a pot of water to a boil and cook the macaroni until al dente.
- While the pasta is cooking, prepare the mornay sauce and then mix in the canned tuna and frozen peas.
- Once the macaroni is done, drain it and combine it with the tuna and pea mixture.
- Transfer everything to a baking dish, then generously sprinkle breadcrumbs and parmesan cheese on top.
- Pop it in the oven and bake until golden and bubbling, about 20-25 minutes.
Continue baking as necessary until the center is hot and the edges are bubbling. If the topping browns too quickly, cover loosely with foil. Rest for 5 minutes before serving.
Tips for a better bake
- Keep the pasta slightly firm before baking and reserve some cheese for the topping. The sauce should coat the pasta generously, since noodles absorb more moisture in the oven.
What to serve with it
Pair the bake with a crisp green salad or steamed vegetables. Serve from both the edge and the center so every portion includes some of the topping and the saucy filling.
Make-ahead and leftovers
For easier assembly, prepare the components ahead and refrigerate promptly in covered containers. Assemble when ready to bake. A chilled dish needs additional oven time; cover loosely at first if the topping colors before the center heats. Warm individual portions covered to help retain moisture. Refrigerate leftovers promptly and reheat until hot throughout.
Frequently asked questions
Can I change the cheese?
Choose another cheese with a similar melting texture, keeping the total amount about the same. Use hard grating cheese for flavor rather than replacing all of the softer melting cheese.
How can I prevent a dry filling?
Do not overcook the components before assembly. Slightly undercooked pasta and a generous coating of sauce are especially helpful. Stop baking once the filling is hot and the topping is ready, then allow a short rest before serving.
Classic Tuna Mornay Casserole
Ingredients
Pasta and Base Ingredients
- 12 oz Macaroni Dry pasta, cooked until al dente
- 2 cans (5 oz each) Canned tuna Drained
- 1.5 cups Frozen peas Added to the mixture
Sauce and Topping Ingredients
- 2 cups Mornay cheese sauce
- 3 tablespoons Butter
- 3/4 cup Breadcrumbs Crushed as needed
- 1/2 cup Parmesan cheese Grated, for topping
- Salt To taste after adding sauces and cheese
Instructions
Preparation
- Preheat your oven to 375°F.
- Bring a pot of water to a boil and cook the macaroni until al dente.
- While the pasta is cooking, prepare the mornay sauce and then mix in the canned tuna and frozen peas.
- Once the macaroni is done, drain it and combine it with the tuna and pea mixture.
- Transfer everything to a baking dish, then generously sprinkle breadcrumbs and parmesan cheese on top.
- Pop it in the oven and bake until golden and bubbling, about 20-25 minutes.
- Continue baking as necessary until the center is hot and the edges are bubbling. If the topping browns too quickly, cover loosely with foil.
- Rest for 5 minutes before serving.
