Tuna Mornay Pasta Bake

Tuna Mornay Pasta Bake


285 people made this

A cheesy tuna mornay with peas and corn for extra flavour. A great quick dinner that has everything in one dish.


Serves: 6 

  • 1/2 cup (70g) uncooked spiral pasta
  • 20g butter or margarine
  • 2 tablespoons plain flour
  • 1 1/2 cups (375ml) milk
  • 2 cups (230g) grated cheddar cheese
  • 1 cup (185g) frozen green peas
  • 1 cup (185g) frozen corn kernels
  • 1 (425g) tin tuna, drained
  • 1 pinch salt
  • 1/2 cup (60g) breadcrumbs

Preparation:30min  ›  Cook:20min  ›  Ready in:50min 

  1. Preheat the oven to 180 degrees C. Bring a pot of lightly salted water to a boil. Add the pasta and cook until tender, about 8 minutes. Drain.
  2. Meanwhile, melt the butter in a small saucepan over medium heat. Stir in the flour until smooth. Gradually mix in milk so that no lumps form. Stir constantly until the mixture boils, then mix in half of the cheese. Add the peas, corn and pasta. Drain the tuna, leaving a small amount of liquid to keep it moist. Flake with a fork and stir into the cheese mixture. Transfer to a casserole dish and top with the remaining cheese. Sprinkle breadcrumbs over the cheese.
  3. Bake for 20 minutes in the preheated oven, until sauce is bubbly and cheese is browned.

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Reviews (11)


Altered ingredient amounts. Gluten free bread crumbs - 23 Sep 2010


lovely, i didn't follow the recipe amounts exactly since i knew my family would enjoy more cheese etc but it worked out awesome. Great recipe =] - 12 Feb 2012


- 14 Aug 2010

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