TUNA MORNAY (CREAMY TUNA CASSEROLE PASTA BAKE)
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!
Provided by Nagi
Categories Mains
Number Of Ingredients 15
Steps:
- 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!
Nutrition Facts : Calories 659 kcal, Carbohydrate 82 g, Protein 41 g, Fat 18 g, SaturatedFat 10 g, Cholesterol 73 mg, Sodium 1374 mg, Fiber 3 g, Sugar 12 g, ServingSize 1 serving
GLUTEN FREE TUNA CASSEROLE
A classic tuna casserole, now gluten free! This comforting dish combines gluten free rotini with onion, peas, cream, spinach and tuna, then is topped with gluten free bread crumbs and baked to a crispy, golden perfection.
Provided by Barilla
Categories Trusted Brands: Recipes and Tips Barilla Gluten Free
Yield 6
Number Of Ingredients 10
Steps:
- Bring a large pot of water to boil and pre-heat the oven to 400 degrees F.
- Meanwhile, add half of the olive oil to a pan and saute onions over high heat until slightly translucent (about 4 minutes). Adjust the head to medium and add peas and spinach until the spinach is wilted, then add the cream.
- Season with salt and pepper and bring to simmer. Gently fold in 2 cups of cheese.
- Meanwhile, cook pasta according to package directions. Drain pasta and toss with sauce and tuna.
- Place pasta in a 13 x 9 baking dish and top with gluten free bread crumbs, remaining olive oil, salt and pepper.
- Bake at 400 degrees F until bread crumbs turn crispy and golden, about 10 minutes.
Nutrition Facts : Calories 1127.7 calories, Carbohydrate 95.1 g, Cholesterol 178.4 mg, Fat 64.9 g, Fiber 3.9 g, Protein 42 g, SaturatedFat 32.4 g, Sodium 680.5 mg, Sugar 3.2 g
TUNA PASTA BAKE - WHEAT FREE RECIPE
My Mum makes a great tuna pasta bake, but since i found out of my intollerance to gluten i have had to find another recipe, i found this on wheat-free.org, havnt tried it yet but i intend to once i get back from spain
Provided by Perfect Pixie
Categories One Dish Meal
Time 50m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Cook the pasta and drain well.
- In a separate saucepan put the tomatoes, tomato puree, garlic, herbs and tabasco, bring to the boil then simmer for 10 minutes.
- Allow to cool slightly or when adding the yogurt it will curdle.
- Add the yogurt and sweetcorn to the tomato mixture and mix well.
- Put the tuna in with the pasta and mix to distribute the tuna evenly.
- Then tip the tomato mixture on top and stir thoroughly.
- Tip the mixture into an ovenproof dish and top with grated cheese.
- Cook in the oven for 30-35 minutes, until the top is golden and the misture is bubbling.
- Serve on it's own or accompanied by a green salad.
Nutrition Facts : Calories 356.6, Fat 7.6, SaturatedFat 2.9, Cholesterol 53.3, Sodium 745.9, Carbohydrate 41.2, Fiber 6.7, Sugar 18.9, Protein 35.3
TUNA PASTA BAKE
Whip up this cheap treat using storecupboard ingredients, tinned tuna and sweetcorn
Provided by Good Food team
Categories Dinner, Pasta
Time 50m
Number Of Ingredients 8
Steps:
- Heat oven to 180C/fan 160C/gas 4.
- Boil 600g rigatoni for 2 mins less time than stated on the pack.
- To make the sauce, melt 50g butter in a saucepan and stir in 50g plain flour.
- Cook for 1 min, then gradually stir in 600ml milk to make a thick white sauce.
- Remove from the heat and stir in all but a handful of the 250g grated cheddar.
- Drain the pasta, mix with the white sauce, two 160g drained cans tuna, one 330g drained can sweetcorn and a large handful of chopped parsley, then season.
- Transfer to a baking dish and top with the rest of the grated cheddar.
- Bake for 15-20 mins until the cheese on top is golden and starting to brown.
Nutrition Facts : Calories 752 calories, Fat 26 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 99 grams carbohydrates, Sugar 12 grams sugar, Fiber 4 grams fiber, Protein 37 grams protein, Sodium 1.43 milligram of sodium
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4.7/5 (7)Total Time 40 minsCategory Main CourseCalories 395 per serving
- Cook the onion, carrot and beans in a large saucepan with enough water to cover them, over a low heat, for approx. 10 mins, lid on
- Add the garlic and cook for a further minute before adding all the remaining sauce ingredients except the tuna. Make sure the vegetables don't dry out completely in this time or they will burn on the bottom
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Reviews 17Calories 654 per servingCategory Dinner
- Cook the pasta as per the pack instructions. Preheat the oven to 200'C / Fan 180'C / Gas Mark 6 and set aside an ovenproof dish. While the pasta bubbles away, make the sauce.
- Melt the butter in a large saucepan over a low heat. Once melted, add the flour and mix into a thick paste. Cook for 2-3 minutes, stirring to ensure it does not stick. Add the dried parsley, paprika, garlic powder and chilli flakes (if using) and stir for another 30 seconds to one minute until all mixed in.
- Add a splash of milk and mix well until it forms into a paste with no lumps. Continue to add the milk around 50-75ml at a time, each time mixing until there are no lumps. Once you've added all the milk you should have a smooth, thick sauce.
- Add the drained tuna and sweetcorn to the sauce and stir well. Next add in the 200g of grated cheese and stir until it has melted into the sauce. Add the ketchup, stirring until it is fully mixed together into a smooth sauce. Turn off the heat. You may want to taste it at this point and add some salt and black pepper if you feel it needs some extra seasoning.
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