Cozy Weeknight Tuna Mornay with a Golden Panko Crust

Big chunks of fish and sweet canned corn bake under a seasoned breadcrumb topping in this Cozy Weeknight Tuna Mornay with a Golden Panko Crust. You boil short pasta and whisk together a simple garlic cream sauce, then bake the assembled dish for 25 minutes until the top browns.

The tuna and vegetables

Canned tuna packed in oil delivers a richer taste than fish preserved in plain water. Break the drained meat into large pieces rather than shredding it. Small shreds will turn into a mushy texture when you mix them with the penne.

Frozen peas and canned corn can go directly into the casserole without any pre-cooking. Dense additions like broccoli or carrots must be steamed or boiled first to ensure they cook completely in the oven. You can easily fold fresh spinach or torn pieces of kale right into the warm pasta mixture. If you prefer, simply swap a portion of the noodles for extra vegetables.

The cream sauce

Flour and butter form the base of the thick sauce. You whisk the milk into the butter mixture a little at a time to keep the liquid smooth.

The dairy can easily catch and burn on the bottom of the pot. You must whisk the sauce constantly as it heats up. Vegeta vegetable stock powder gives the sauce salt and a concentrated savory taste. You can substitute chicken stock powder or two crumbled bouillon cubes if you do not have vegetable seasoning powder. One teaspoon of fresh mustard can replace the mustard powder, and you can swap onion powder for garlic powder.

The sauce is ready when it coats a spoon. You can drag a finger across the back of the spoon, and the sauce will leave a clear, empty path.

Casserole assembly

Cook the penne one minute less than the box instructions specify. The noodles will finish cooking in the oven. Pour the hot sauce over the pasta, corn, and tuna.

Stir everything gently so the fish stays intact. Scrape the mixture into your baking dish and smooth it out into an even layer.

The crispy topping

Stirring melted butter into the panko ensures the breadcrumbs turn golden in the oven. A quarter teaspoon of salt and some finely grated parmesan add flavor to this layer. For a different finish, you can swap out the panko and use broken cornflakes, crumbled potato chips, or fried onions.

Storage and make-ahead prep

An unbaked casserole will keep in the refrigerator for up to four days. The pasta absorbs liquid as it sits. You should cool the sauce until it is lukewarm and stir in an extra quarter cup of water or milk before you assemble a make-ahead batch. You can also freeze the unbaked casserole. Let the frozen dish thaw completely before you bake it according to the standard instructions.

Any cooked leftovers will last in the fridge for a maximum of four days. You can warm single servings using a microwave. Scatter chopped chives over the hot dish just before eating. Bring the meal to the table with a leafy lettuce salad, or offer warm steamed carrots tossed in vinaigrette.