Tuna Mornay Tuna Casserole Pasta Bake Recipetin Eats A pasta bake smothered in a creamy white sauce with tender flakes of tuna and littl hard to believe you can turn a can of tuna into something so delicious!!! a pasta bake smothered in a creamy. Leftovers – store in the fridge for up to 4 days, reheat in microwave. make ahead freezing: make sauce then place lid on and it cool until lukewarm. add 1 4 cup extra water or milk, mix with pasta, tuna and corn, pour into baking dish, sprinkle with topping. refrigerate up to 4 days or freeze then thaw and bake per recipe.
Tuna Mornay Tuna Casserole Pasta Bake Recipetin Eats Transfer to a prep dish and set aside. preheat the oven to 180 degrees celsius. cook the pasta to package instructions, drain and set aside. to make the bechamel sauce (creamy white sauce). in a large saucepan melt the butter on low heat. add the flour to the melted butter and stir to combine into a paste. Preheat oven to 210°c 410°f. cook pasta according to packet instructions to al dente. whilst the pasta is cooking, make the creamy sauce. in a medium sized pot, soften onions and garlic with butter on low heat for about 5 minutes. add flour, mix well then add ⅓ of milk, mix well. Transfer to a 9×13 inch baking dish. sprinkle the reserved mozzarella, gruyère, and parmigiano reggiano cheeses evenly on top. bake in a preheated oven at 350°f 180°c for 20 22 minutes until the cheese has melted. then broil for 2 minutes until the cheesy topping is golden brown and bubbling at the sides. Melt the butter in a large pan, and add the flour. mix it together with a spatula so that a paste forms. then gradually add the milk and whisk until you get a creamy sauce. whisk in the seasonings; italian seasoning, nutmeg, pepper, salt, and garlic. add half of the cheese, and mix it in so that it melts.
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