Cheesy Tuna Mornay
Description
Make a great tuna casserole without the typical canned cream soup. It's a mornay because it is served with a white sauce and is flavored with cheese and seasonings. This one also has pasta, peas and corn all topped with bread crumbs. Add a little garlic s
Ingredients
salt, to taste
11/ 2- 2 c. uncooked rotini or penne pasta
1 T. butter/margarine
2 T. all-purpose flour
1 1/2 c. milk
2 c. shredded Cheddar cheese
1 c. frozen green peas
1 c. frozen corn kernels
2 (7 oz.) cans tuna, drained salt
1/2 c. bread crumbs
Directions
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Preheat oven to 350 degrees.
Bring a pot of lightly salted water to a boil; add the pasta; cook until tender, about 8 minutes; drain.
Meanwhile, melt butter in a small saucepan over medium heat; stir in flour until smooth. Gradually pour in milk until no lumps form. Stir constantly until the mixture boils; mix in half of the cheese. Add the peas, corn and pasta.
Drain the tuna, leaving a small amount of the liquid to keep it moist. Flake tuna with a fork; stir into the cheese mixture.
Transfer to a casserole dish; top with the remaining cheese. Sprinkle breadcrumbs over the cheese.
Bake for 20 minutes in the preheated oven, until sauce is bubbly and cheese is browned.