Slow Cooker Tuna Mornay
Slow Cooker Tuna Mornay
What is a mornay you ask? It is a casserole, a mornay seems to be a cream sauce with cheese, possibly an Australian thing. First clue was Tasty Cheese (Cheddar cheese, Mainland Brand) and second clue was liquid measurements in metric. Either way, this not only sounds good, it is good! Link to the Shortcut is listed in the Recipe Notes section.
Equipment
- Slow Cooker
Ingredients
- 1 can condensed cream of mushroom soup, Shortcut
- 1¼ cups whipping cream, or evaporated milk
- 3 cans tuna in brine, about 165 g / 5 oz each, do not drain
- 2 cups dry Penne pasta
- 1 cup frozen peas
- 1 cup frozen corn, or canned
- 3 shallots, diced
- ⅓ cup water
- 1 cup Cheddar cheese, shredded
- salt and pepper, as desired
Instructions
- I used 3 cans, 185 grams each, of tuna chunks in brine.
- Open each can and dump brine and all into the slow cooker pot.
- Break up the tuna with a fork.
- Add the rest of the ingredients except the cheese, season with a pinch of black pepper as desired. I used frozen mixed veggies in place of the corn and peas. And I took the photo before I added the evaporated milk (I actually forgot to add it at this point).
- Give everything a good stir. Cover and cook on Low setting for 4 to 5 hours. Stir the pot (literally, not figuratively) once an hour. Check if the pasta is tender at the 4 hour mark, if tender, stir in the cheese. If not tender, check again at 4½ hours.
- Cook for another 15-30 minutes on Low setting, stir again, taste, season with salt and pepper as desired.
- Spoon into bowls, serve.
Notes
Three cans of tuna is on average 43 Baht per can, 3 cans would be 129 Baht, 1 cup of of shredded cheese from a block would be on average 90 Baht. For 4 servings, this is about $1.77 per serving.
Shortcut: Condensed Cream of Mushroom Soup.
Variants: 1. Use 2 cups frozen mixed vegetables in place of the corn and peas.
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