Tuna Mornay Pasta Bake
Easy tuna mornay pasta bake made with cream of mushroom soup. Tastes rich and creamy, but amazingly has no cream or milk! Lots of flavour with few ingredients. Perfect.
Servings 4 people
- 250 grams / 9 oz. pasta (I use shells)
- 410 grams / 14.5 oz. Chunky Tinned Tuna
- 2 packets / 4 tablespoons Dried Cream of Mushroom Soup (I used the Continential brand)
- ½ Medium Onion, diced
- 2 Cloves Garlic, crushed
- ½ teaspoon Garlic Salt
- 1 tablespoon Dried Chives
- 250 ml Boiling Water
- 2 tablespoons Frozen corn and peas
- 2 tablespoons of low fat grated cheese
- Shallots to garnish
In a medium sized saucepan bring a pot of water to the boil and place pasta in. Cook until just soft
Whilst pasta is cooking, in a separate saucepan, heat the butter, onion and garlic until translucent
To the boiling water, add one packet of soup mix and stir thoroughly to combine to create a white sauce. Add to onion mixture and stir to combine
Add to this, the second packet of dry soup mix, no extra water needed. This is to thicken the white sauce. Stir until it becomes thicker and reduce heat.
Drain tuna of liquid from the tin and add to the saucepan of white sauce. Stir to combine. Add in the frozen peas and corn and stir for a further minute. Tuna sauce is done.
Once pasta is cooked, spread it into an ovenproof dish. Pour the tuna sauce mixture over and gently turn over with a spoon to combine.
Sprinkle with cheese and bake in moderate oven at 180 degrees C/350 degrees F for 20 minutes.
- Freezing: This dish freezes well and can be stored for upto 2 months in the freezer.
- Soup Base: If you can’t find cream of mushroom packet soup, you can substitute with cream of chicken or any other type of dry packet soup following the same instructions as above.
- Serving Options: a garden salad, on a bed of lettuce or with a squeeze of lemon
- Extra Cheese and Creamy: Add in some cream or milk to the mornay sauce at step 4 (a little at a time). Add in an extra cheese layer on the bottom of the dish.
- Pasta Alternatives: Drained and rinsed canned lentils, cooked pearl cous cous, cooked brown or white rice
- Veg alternative: diced broccoli or cauliflower work well
Calories: 422kcal | Carbohydrates: 54g | Protein: 23g | Fat: 12g | Saturated Fat: 2g | Fiber: 2g | Sugar: 9g