Prep 15 mins
Cook 25 mins
I found this recipe in the 1991 edition of the Australian Women's Weekly. It has been a family favourite ever since. A very good recipe to fall back on to if you forget to defrost some meat for dinner.
- 60 g butter
- 1⁄3 cup plain flour
- 2 1⁄2 cups milk
- 1 small chicken stock cube
- 1⁄3 cup tasty cheese
- 1 (425 g) canchunky style tuna (drained and flaked)
- 1⁄4 teaspoon cracked black pepper
- 1 cup frozen peas
- 4 green shallots, chopped
- 2 hard-boiled eggs, thickly sliced
- 1 1⁄2 cups stale breadcrumbs
- 30 g butter, melted
- 1⁄3 cup grated tasty cheese
- 1 tablespoon chopped fresh parsley
- Gently melt butter in pan.
- Stir in flour over heat until dry and grainy.
- Remove from heat and gradually stir in milk and crumbled stock cube- stir over heat until sauce boils and thickens.
- Stir in cheese, tuna, pepper, peas and shallot.
- Gently fold in eggs.
- Pour into a oven proof dish (6 cup capacity) Combine topping ingredients in a separate bowl.
- Sprinkle mornay with topping.
- Bake in a moderate oven about 25 minutes or until topping is browned and mornay is heated through.
This was an excellent recipe. The best tuna mornay I have maked so is a definate keeper for me. The flavour of the egg and peas made it more delightful I have been on the lookout for a great tuna mornay recipe and have now found it thanks!
I picked this recipe because of the unique ingredients, I have to say that it was a great tasting dish, This is a keeper for me. Thank's Catherine for posting it, Look foward to making the other 2 I picked.
I haven't had a GOOD tuna casserole in ages so tend to avoid them. This one definitely changed that! The recipe goes into my keeper file as it was a hit with all diners. I wasn't sure of what constituted "tasty" cheese so used pepper jack. thank you for sharing the recipe! Made for Fall 2012 Pick A Chef.