Tuna Mornay Casserole Pasta Bake

There’s something incredibly comforting about a casserole, isn’t there? It’s like a big warm hug after a long day. One of my all-time favorites is the Tuna Mornay Casserole Pasta Bake. This dish brings back memories of cozy family dinners and the delightful scent wafting through the house. It’s quick to prepare, incredibly satisfying, and perfect for those evenings when you want to whip up something delicious without spending hours in the kitchen. Plus, it’s a fantastic way to use pantry staples, which makes it a lifesaver when you haven’t had time to shop.

What makes this recipe special

You might wonder, why should you invest your time making this dish? Well, let me tell you! It’s a delightful mix of flavors and textures, with creamy, cheesy goodness combined with the heartiness of pasta and tuna. The frozen vegetables add a pop of color and nutrition, while the breadcrumbs create a tantalizing crunch on top. It’s not just a meal; it’s a nostalgia trip wrapped in melted cheese!

And the best part? This Tuna Mornay Casserole is not only easy to prepare, but it also warms your soul! It’s a go-to weeknight dinner that the whole family will love. Plus, it’s a fantastic way to sneak in those veggies, and you can easily adjust it based on what you have on hand.

Gather these ingredients

Now, let’s talk about the star cast for this culinary masterpiece:

• 12 oz pasta: You can use macaroni or conchiglie—whatever you have on hand! The bite-sized shapes help capture all that delicious sauce.
• 2 cans (5 oz each) tuna: Feel free to use chunk light or solid white tuna, whatever tickles your fancy. Just make sure to drain it well so your casserole doesn’t become too watery.
• 1 cup frozen mixed vegetables: Think peas, carrots, and corn! This is all about convenience, but fresh veggies are a fantastic swap if you have any lying around.
• 2 cups shredded cheese: A blend of cheddar and mozzarella creates that ooey-gooey deliciousness you dream about. But, if you’re feeling fancy, try Gruyère for a gourmet twist!
• 1 can (10.5 oz) cream of mushroom soup: This is the secret weapon for making everything creamy and delightful. If you’re looking for a healthier swap, you can opt for a low-fat version.
• 1 cup milk: Whole or low-fat works here. It’s all about achieving that silky sauce texture.
• 1 teaspoon garlic powder and 1 teaspoon onion powder: These aromatics add a depth of flavor that is simply irresistible.
• Salt and pepper to taste: Always season to your liking, my friend!
• Breadcrumbs: For that extra crunch on top—don’t skip this!

Preparing Tuna Mornay Casserole Pasta Bake

Let’s roll up our sleeves and get cooking! Here’s how to bring this comforting dish to life:

1. Preheat your oven to 350°F (175°C). This warms up the magic space where your casserole will transform into perfection.
2. Cook the pasta: Boil a large pot of water, add your choice of pasta, and cook according to the package directions until it’s al dente. Drain it well and set it aside.
3. Mix it all in a bowl: In a large mixing bowl, combine that drained pasta, the tuna, frozen mixed veggies, and 1.5 cups of cheese (remember to reserve the other half cup for the topping!). Add the cream of mushroom soup, milk, garlic powder, onion powder, plus a pinch of salt and pepper. Give it all a sturdy mix—don’t be shy!
4. Layer it up: Pour the creamy mixture into a greased casserole dish, spreading it evenly.
5. Sprinkle to your heart’s content: Top with the reserved cheese and a generous layer of breadcrumbs for that golden, crunchy finish.
6. Bake: Slide it into your preheated oven for about 25 to 30 minutes. You’re looking for bubbly edges and a golden crust on top. Trust me, the aroma while it’s baking will make your stomach growl!
7. Cool and serve: Once out of the oven, let it cool for a few minutes—the waiting is tough, I know!

Best way to enjoy it

Now, let’s talk about how to serve this beauty! A scoop of that warm, cheesy pasta bake on a plate will make anyone’s heart flutter. Pair it with a crisp green salad dressed in zesty vinaigrette for contrast, or serve alongside some garlic bread for extra indulgence. You could also throw in some roasted veggies on the side; they’ll introduce a lovely crunch!

Storage and reheating tips

Got leftovers? Lucky you! After you’ve enjoyed your first helping, allow the casserole to cool completely before covering it tightly with plastic wrap or transferring to an airtight container. It’ll keep well in the fridge for up to three days. To reheat, pop it in the oven at 350°F until warmed through. You may want to add a splash of milk before reheating to keep it moist. And yes, you can freeze it! Just wrap it up securely, and it can stay frozen for about 2 months.

Extra tips and advice

Want a pro tip? Toast the breadcrumbs in a bit of olive oil before sprinkling them on top. It adds a delightful nutty flavor and a beautiful caramelized color. You can also switch out the tuna for canned chicken or even chickpeas for a vegetarian option. Feeling adventurous? Add in some diced jalapeños for a spicy kick!

Creative Twists

The beauty of this recipe lies in its flexibility. Swap out the cream of mushroom soup for cream of chicken or a homemade white sauce if you’re feeling fancy. Got some herbs in your garden? Fresh thyme or parsley mixed into the cheese would elevate the dish even more. Consider changing the cheese: feta would give you a Mediterranean twist!

Ingredients

• 12 oz pasta (e.g., macaroni or conchiglie)
• 2 cans (5 oz each) tuna, drained
• 1 cup frozen mixed vegetables (e.g., peas, carrots, corn)
• 2 cups shredded cheese (e.g., cheddar and mozzarella)
• 1 can (10.5 oz) cream of mushroom soup
• 1 cup milk
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• Breadcrumbs for topping

Directions to follow

1. Preheat the oven to 350°F (175°C).
2. Cook the pasta according to package directions until al dente; drain well.
3. In a large bowl, combine cooked pasta, tuna, mixed vegetables, 1.5 cups cheese, cream of mushroom soup, milk, garlic powder, onion powder, salt, and pepper. Mix well.
4. Pour the mixture into a greased casserole dish.
5. Top with the remaining cheese and breadcrumbs.
6. Bake in the preheated oven for 25-30 minutes until bubbly and golden brown.
7. Allow to cool for a few minutes before serving.

Common questions

1. Can I use fresh vegetables instead of frozen?
Absolutely! Just be sure to cook them slightly to avoid excess moisture.

2. What’s the best way to reheat this dish?
Oven reheating is best. Just cover it with foil to keep moisture in and heat until warmed through.

3. How long will leftovers keep?
They’ll stay good in the fridge for about three days and can be frozen for up to two months.

4. Can I substitute the tuna?
Sure! Canned chicken or chickpeas work great too.

5. Is there a way to make this dish lighter?
You can use whole wheat pasta, low-fat soup, and reduce the amount of cheese for a lighter version.

I hope this recipe brings as much joy to your dining table as it does to mine. It’s perfect for sharing with family, or for a meal prep Sunday, or simply when you crave something delicious and nostalgic. Don’t hesitate to make it your own—there’s no right or wrong in the kitchen, only deliciousness waiting to happen! Happy cooking!

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Tuna Mornay Casserole Pasta Bake

Difficulty: Beginner Prep Time Cook Time Rest Time Total Time 50 hrs

Cooking Temp: 350  F Servings: 6 Estimated Cost: $ 10 Calories: 400

Best Season: Year-round

Description

Tuna Mornay Casserole Pasta Bake is an easy-to-prepare dish combining pasta, tuna, mixed vegetables, and creamy cheese, baked to perfection with a crispy breadcrumb topping.

Ingredients

Scale

1/2x 1x 2x 3x

Main Ingredients

• 12 oz pasta (e.g., macaroni or conchiglie)
• 2 cans (5 oz each) tuna, drained (Can use chunk light or solid white tuna.)
• 1 cup frozen mixed vegetables (e.g., peas, carrots, corn)
• 2 cups shredded cheese (A blend of cheddar and mozzarella.)
• 1 can (10.5 oz) cream of mushroom soup (Can use low-fat version for a healthier option.)
• 1 cup milk (Whole or low-fat.)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• to taste salt
• to taste pepper
• as needed breadcrumbs (For topping)

Instructions

Preparation Steps

1. Preheat the Oven

   Preheat your oven to 350°F (175°C).
   Mark as complete

2. Cook the Pasta

   Boil a large pot of water, add your choice of pasta, and cook according to the package directions until it’s al dente. Drain it well and set it aside.
   Mark as complete

3. Mix Ingredients

   In a large mixing bowl, combine drained pasta, tuna, mixed vegetables, 1.5 cups of cheese, cream of mushroom soup, milk, garlic powder, onion powder, plus a pinch of salt and pepper. Mix thoroughly.
   Mark as complete

4. Prepare Casserole

   Pour the creamy mixture into a greased casserole dish, spreading it evenly.
   Mark as complete

5. Top and Bake

   Sprinkle with reserved cheese and breadcrumbs. Bake for 25 to 30 minutes until bubbly and golden brown.
   Mark as complete

6. Cool and Serve

   Let it cool for a few minutes before serving.
   Mark as complete

Nutrition Facts

Servings 6

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Amount Per Serving

Calories 400kcal

% Daily Value *

Total Fat 20g31%

Saturated Fat 10g50%

Trans Fat 0g

Cholesterol 50mg17%

Sodium 800mg34%

Potassium 350mg10%

Total Carbohydrate 45g15%

Dietary Fiber 3g12%

Sugars 3g

Protein 25g50%

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Vitamin A 20 IU

Vitamin C 10 mg

Calcium 15 mg

Iron 8 mg

Vitamin D 0 IU

Vitamin E 0 IU

Vitamin K 0 mcg

Thiamin 0 mg

Riboflavin 0 mg

Niacin 0 mg

Vitamin B6 0 mg

Folate 0 mcg

Vitamin B12 0 mcg

Biotin 0 mcg

Pantothenic Acid 0 mg

Phosphorus 10 mg

Iodine 0 mcg

Magnesium 0 mg

Zinc 0 mg

Selenium 0 mcg

Copper 0 mg

Manganese 0 mg

Chromium 0 mcg

Molybdenum 0 mcg

Chloride 0 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

This casserole is flexible; feel free to add whatever vegetables or protein you have on hand!

Keywords: Tuna Mornay, Casserole, Pasta Bake, Comfort Food, Easy Dinner