Tuck into a tuna pasta bake that everyone will love, thanks to the delicious cheesy sauce and tender corn.
Everybody loves an old-school tuna noodle casserole, usually made with canned tuna, cream of mushroom soup, peas, and macaroni. It’s a family favorite, easy to make, uses ingredients we almost always have in our pantry, and tastes great. But what if I told you there’s a new tuna pasta bake in town? A creamier, cheesier, tastier version with a homemade sauce and corn instead of peas? You’d probably ask, with great excitement, “What is it?” And I would answer with equal enthusiasm, “It’s delectably delicious tuna mornay.”
“Mornay, you say? What’s that?” Mornay is a white cheese sauce invented in France. Although some theories claim a mornay sauce appeared there in the 16th century and was named after the Duke of Mornay, the version we know today originated sometime in the 19th century at the famous Parisian restaurant, Le Grande Véfour. A classic mornay starts with a béchamel sauce, made by whisking milk into a roux made with flour and butter and then adding Gruyère and sometimes Parmesan. Staying true to the classic, our recipe also starts with a béchamel, and we are using Parmesan, but we’re swapping out the Gruyère for cheddar.
In addition to that creamy, cheesy sauce, there are other ingredients that make this tuna mornay so delicious, chief among them two different kinds of canned corn: regular and creamed. Not only does the sweetness of the corn create a perfect balance with the salty tuna and sharp cheese sauce, but each type contributes to the casserole’s wonderful texture: the kernels bring a slightly crunchy bite, and the creamed corn brings an additional velvety depth to the dish. Don’t forget to save some cheese to sprinkle over the top of the casserole before baking so your tuna mornay will have that irresistible golden, crispy crust.
One of the beauties of this recipe is how simple it is to prepare, which makes it a perfect weeknight dinner.
Tips For A Perfect Tuna Mornay
Start with high-quality canned tuna. You can get it packed in water, brine, or oil but whatever you choose, be sure to drain the tuna well. When making the roux for your mornay sauce, don’t allow it to get too dark (dark roux is perfect for dishes like gumbo, but not so much in a casserole like this). One to two minutes of whisking the flour and butter together should give you the light color you want, and then immediately whisk in your milk. Cook your pasta al dente, or even a little underdone, since it will be cooking for an additional 20-25 minutes in the oven.
How Do I Store Leftovers?
Cooled tuna mornay can be stored in an airtight container in the refrigerator for up to 3 days and in the freezer for up to 2 months. Be sure to reheat thoroughly before consuming.
Serving Suggestions
My favorite thing to serve with smooth and creamy tuna mornay is a crunchy veggie side. Savory Vegetable Crisp is a perfect companion, but Air-Fryer Green Beans, Roasted Carrots, Parmesan-Roasted Asparagus, or Easy Air-Fryer Zucchini Chips are also great with this dish.
Around here, we always have some kind of bread with any casserole I make. For tuna mornay, I like to make a bread that includes some of the ingredients in the dish. Cheese Bread is a popular choice, but we also love Flatbread White Broccoli Pizza because it picks up on the mornay’s Parmesan (and I get to sneak another veggie into the meal). But hands down, our all-time favorite bread to have with tuna mornay is Jenny’s Cornbread, with its creamed corn and cheddar cheese.
Tuna Mornay
Ingredients
- 16 ounces elbow macaroni
- 2 teaspoons olive oil
- 1 medium yellow onion diced
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 4 cups whole milk room temperature
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup grated Parmesan cheese
- 1 cup shredded mild cheddar cheese
- 20 ounces canned tuna drained and flaked
- 1 can sweet corn (15 ounces) drained
- 1 can creamed corn (15 ounces)
Instructions
- Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente. Drain and set aside.
- Heat the olive oil in a skillet over medium heat. Add the diced onion and cook until soft, about 5 to 7 minutes. Set aside.
- In a medium saucepan, melt the butter over medium heat. Stir in the flour and whisk for 1 to 2 minutes to form a roux. Slowly add the milk while whisking constantly to prevent lumps. Bring the mixture to a simmer and cook until it thickens, about 4 to 5 minutes.
- Season with salt and pepper, then remove from heat and stir in both the Parmesan and cheddar cheeses until melted and smooth.
- In a large bowl, gently fold together the cooked pasta, flaked tuna, sweet corn, creamed corn, and sautéed onion. Pour the cheese sauce over the mixture and stir until evenly combined.
- Transfer the mixture to a greased 9×13-inch baking dish. If desired, top with a little extra cheese. Bake in a preheated oven at 350°F for 20 to 25 minutes, until bubbly and the top is lightly golden. Cover with foil during the last 5 minutes of baking if the surface is brown but the center is not heated through yet.
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