tuna-mornay

Tuna Mornay

10 Reviews Add a Pic
  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    40 m
CALCOLERICH
Recipe by  CALCOLERICH

“This is the best Tuna Mornay recipe I've found... My family is always excited when we have it for dinner.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Melt the butter in a small skillet over low heat. Stir in the flour until smooth and continue to cook and stir for 1 minute. Remove the pan from the heat and gradually stir in the milk so that no lumps form. Return to the burner and heat, stirring constantly, until thickened, about 3 minutes. Remove from the heat and whisk in the mustard powder and a little more than half of the Cheddar cheese until melted. Season with salt and pepper.
  3. Flake the tuna and stir it into the sauce along with the parsley and chopped egg. Transfer to a 9 inch round cake pan. Mix together the potato chips and remaining Cheddar cheese and sprinkle over the top. Dust very lightly with paprika.
  4. Bake for 20 minutes in the preheated oven, or until the top is golden brown.
  5. Meanwhile, bring a large pot of lightly salted water to a boil. Add fettuccini pasta and cook for 8 minutes, or until tender; drain. Serve tuna Mornay over fettucine.

Share It

Reviews (10)

Rate This Recipe
SECRETAGENTMAN
16

SECRETAGENTMAN

I didn't really understand this recipe. For example, I didn't see the point of baking it in the oven -- the eggs are precooked, the tuna is canned, etc. Why bake at 350? I also think more effort should be made to thicken the sauce -- 2 cups of milk heated and stirred for 3 minutes gives 3 cups of hot milk. The end result is a very hot, runny and fairly colorless liquid soup with tuna, eggs, etc. If I were to do this again, I'd begin with a bechamel sauce and add cream or whole milk a few tablespoons at a time if needed. I'd also skip baking it in the oven.

CHERYL UTLEY
13

CHERYL UTLEY

I am only giving this recipe 5 stars because my fussy - very picky boys have BEGGED me to fix it again. I personally thought it was gross and I have to make it again tonight...ugh!

benny
11

benny

I LOVED this recipe, not too hard to cook and tastes great. The kids and I could eat this seven nights a week.

More Reviews

Similar Recipes

Tuna Noodle Casserole IV
(107)

Tuna Noodle Casserole IV

Cheesy Tuna Mornay
(55)

Cheesy Tuna Mornay

Tuna Rice Puff
(55)

Tuna Rice Puff

Tuna Mushroom Casserole
(48)

Tuna Mushroom Casserole

Tuna Casserole III
(40)

Tuna Casserole III

Tuna Broccoli Roll Up Casserole
(31)

Tuna Broccoli Roll Up Casserole

Nutrition

Amount Per Serving (6 total)

  • Calories
  • 551 cal
  • 28%
  • Fat
  • 24.7 g
  • 38%
  • Carbs
  • 40 g
  • 13%
  • Protein
  • 41.8 g
  • 84%
  • Cholesterol
  • 182 mg
  • 61%
  • Sodium
  • 418 mg
  • 17%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Tuna Ring Casserole

>

next recipe:

Tuna Noodle Casserole IV