Classic Tuna Mornay Casserole
A hearty oven-baked dish combining macaroni, canned tuna, and a creamy mornay cheese sauce for a practical and delicious dinner.
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.
Notes
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. For easier assembly, prepare the components ahead and refrigerate promptly in covered containers.