Tuna Mornay Pasta Bake with Crunchy Panko Topping
A creamy penne and tuna casserole in a cheese sauce, topped with golden panko and baked until bubbling.
Equipment
- Large pot
- Whisk
- 9x13 inch baking dish
- Colander
Ingredients
Main Ingredients
- 12 oz penne pasta or any short pasta
- 15 oz canned tuna in oil drained and flaked
- 14 oz canned corn drained
- 3 tbsp butter for the sauce
- 3 cloves garlic finely minced
- 4 tbsp all purpose flour
- 4 cup milk any fat level
- 1 tsp chicken bouillon powder
- ½ cup finely shredded Parmesan for the sauce
- ½ tsp mustard powder
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ cup panko breadcrumbs for the topping
- ¼ cup finely grated Parmesan for the topping
- 1 ½ tbsp butter melted, for the topping
- 1 tbsp chopped chives or parsley optional, for garnish
Instructions
Cooking
- Prep. Heat the oven to 350 degrees F. Mix the melted butter, panko, and 1/4 cup Parmesan for the topping.
- Boil pasta. Cook the penne 1 minute short of the package time, then drain.
- Build the sauce. Melt 3 tbsp butter, stir in the garlic for 30 seconds, then the flour for 1 minute. Whisk in the milk in three additions with the bouillon and powders, and simmer 4 to 5 minutes until thick.
- Add cheese. Off the heat, stir in 1/2 cup Parmesan until smooth.
- Combine. Fold the pasta, flaked tuna, and corn into the sauce.
- Bake. Spread in a 9x13 dish, add the topping, and bake 25 minutes until golden and bubbling. Rest 5 minutes.
Notes
Substitutions: Use canned salmon for tuna, or any short pasta for penne.
Tips: Take the pasta out 1 minute early so it stays tender after baking.
Storage: Refrigerate in an airtight container up to 3 days. Do not freeze. Reheat to 165 degrees F.