Slow Cooker Tuna Mornay

Submitted by Wendy Herne

Slow Cooker Tuna Mornay

5 from 3 votes
Serving: 4
Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes


  • 1 can condensed cream of mushroom soup
  • 300mls cream or evaporated milk
  • 1 425g can of tuna, with brine (don't drain)
  • 2 cups uncooked penne pasta
  • 1 cup frozen peas
  • 1 cup frozen corn (or canned)
  • 3 shallots, chopped
  • 1/3 cup water
  • 1 cup grated tasty cheese
  • salt and pepper to taste


  • Add all ingredients to the slow cooker (including the brine from the tuna), except the cheese. Reserve that for the end.
  • Cook on low for 5 hours or medium-high for 3 hours.
  • About 30 minutes before serving, stir in the cheese.

76 thoughts on “Slow Cooker Tuna Mornay”

  1. This was really good ! I was a bit concerned it would have too much fluid in it but all that was absorbed by the pasta. Yum!

  2. So good. Demolished by my family of 2A and 3C aged 4 to 14. 5 hrs was to long for my cooker, 3.5 to 4 is more likely. Thought it would be salty, but wasn’t. Definitely will be done again (& again…)

  3. Made this the other night and invited my fiancées mum, brother and 4yo sister over, the 4yo DEMOLISHED her bowl and everyone asked for seconds, also served it with a salad. Such a hit in this household, I’m making it again tomorrow morning, setting the slow cooker on while I’m at work! Woohoo!

  4. I HATE Tuna with a passion….. Family luvs it tho. Decided to make this for them as I had no idea what I wanted to cook for dinner!!! I decided to try it to see if the pasta was cooked. OMG…. I cant tell you how much I devoured straight from the cooker!!!! Everyone luved it too. This stuff is pure heaven!!!! Wendy Herne you are an angel. This is now a once a week meal. Thankyou so much. I still dont like tuna but I sure do luv this! If i could give it 20 stars out of 5 I would!!

  5. Dannielle Palmer

    If I make this and stir in cooked pasta at the end would I maybe use less liquid ingredients ?

  6. absolutely delicious,,,I used light carnation milk,only because that’s all had,,made no difference,,,delicious

  7. Awesome dish! Love it, fussy toddler ate two bowls. Next time I’m going to leave out water and tuna brine and cook pasta separately just to el dente and see how that turns out.

  8. Whole family loved it. Even fussy son tried it and said “Yum taste like chicken”. Quick and easy, ready in 3 hours on high.

  9. Lovely dish better than I used to make. I used light condensed milk and tuna in springwater instead turned out awesome. Thank you to original poster.☺☺

  10. Christine Damrow

    This was so easy and tasty. I had to add a little more liquid later on in the cook as it was a little too thick to cook the pasta through and I would halve the cheese next time but was really good.

  11. Danielle Harris

    This was absolutely delicious. My 5 and 8 year olds loved it too. I used a diced brown onion instead of the shallots and only needed 4 hours on low for me.

  12. My gosh I usually make a mean mornay . But this was delicious ???? I added some epicure cheese with the tasty…had a small chunk leftover in fridge and used vegeroni spirals. Cream instead of evaporated milk. Definitely make again

  13. this was really tasty, instead of cream and corn kernals i used creamed corn and it cooked on low for 2 hours glad i was home as it started sticking to the edge, but was a great dish

  14. We had this yesterday. I used cooking cream rather than evaporated milk, and cream of chicken soup rather than the mushroom.
    Added a good squeeze of fresh lemon juice when I added the cheese, which gave a lovely zing and also helped cut through the creaminess.
    Delish! Will definitely do this again!

  15. Definitely going to be a regular in my house now!!! Soooooo easy!!
    Both Hubby and 7 year old miss loved it.
    Used Cream of Chicken soup due to mushroom allergies and swapped the corn and peas to 2 cups of frozen mixed vegies, might add more next time 😉
    I just served it with some brown rice.

  16. Made it awhile back was great. Changed it up and did chicken bacon and mushroom instead of tuna. Sensational. Any one know the calories for the tuna recipe here

  17. Absolutely love this! I’ve changed the Mushroom soup to cream of chicken and found it much nicer to be honest! Yes mixing tuna with cream of chicken soup sounds strange but it totally worked a treat ??

  18. Unfortunately my pasta went glugggy, I used gf pasta, next time I will try it without and serve with rice. Had a lovely taste

  19. Used chicken soup added cauliflower and brocoli as well had no carnation milk so used coconut cream was amazing did not need cheese due to the richness of the milk

  20. This was so easy and tasty, i used cream of asparagus soup as i love that flavour with tuna. My partner and our one year old loved it, plenty left over for lunch too. Will cook this one again, thank you

  21. Very tasty! Used cream asparagus soup instead of the mushroom, added a bit more corn and a pack of mixed frozen veges I wanted to use up to it. Big hit

  22. I cooked this last night and it was absolutely beautiful. Next time I’ll double the ingredients so we have seconds.

  23. We love this recipe but I did find that the pasta became very soggy when I added it at the beginning. I now add it about 45 minutes before serving and it turned out fine. I also add broccoli if I have some.

  24. Love this recipe, have make it several time. My husband who is not a huge pasta fan also loves it. It is in the slow cooker for tonight’s dinner. Thank you Wendy a real winner ?

  25. Jodie Leemhuis

    Outstandingly delicious! Super impressed with how scrumptious this recipe was ?? I made a few adjustments to suit our familys tastes – I used cream of chicken soup instead of cream of mushroom soup, added an extra 400mls of cream, 1 tsp of curry powder and a good squirt of mayonnaise. I added the pasta with 1hr to go, cooked on high for 3.5hrs in total. I also added a squirt of lemon juice when adding the grated cheese (as suggested in a previous review) and omitted the salt completely. Will definitely make this again,
    ✅ Great recipe Wendy Herne, thanks for sharing it ?

  26. Julie Buhagiar

    I haven’t tried this yet but I’m definitely going to. When I was growing up mum use to cook this and I loved it but she use to add some curry powder and chopped up hard boiled eggs ?❤

  27. We partly doubled the recipe … double soup, double tuna, double water, double cheese, extra pepper (no salt) but stuck with 300ml of cream. I also choose to add pasta and shallots only for the final hour.
    It was a huge hit even with the two supposed ‘tuna haters’ who both had seconds hahaha
    Great family feed!

  28. Fantastic and super easy recipe.
    Love something that you can throw together with almost all pantry ingredients.

  29. Love this recipe. Easy to prepare, makes heaps and can be easily adjusted. I add extra veggies, and use cream of chicken and corn soup which added an extra depth of flavour. Very tasty and makes alot. I usually pre cook the pasta first and then add it in. Personal preference.

  30. I made this last week. Got four meals out of it. I did freeze it, as I’m on my own, didn’t want to eat it four days in a row

  31. Super easy and YUM! I doubled the recipe and used evaporated milk instead of cream, I also changed the mushroom soup to cream of chicken due to personal preference. I didn’t add the pasta and shallots until the last hour after reading some of the comments left before and it turned out perfectly not soggy at all. My 13 year old daughter who doesn’t like Tuna ate it, and then overheard me talking and she goes WAIT there was Tuna in that haha GOOD BUDGET AND FILLING DINNER

  32. Chris Cherry ? everyone calls me Nanna which I love ❤️..l

    Made this last night for dinner, absolutely the best I have ever had, thankyou Wendy Herne for sharing your amazing creation so easy and delicious. Hubby said awesome, let’s have it again soon ??

  33. Danielle Harris

    My 3 kids that range from 11 to 3 loved this dish. They went back for more and more until it was all gone. I used a brown onion diced instead of shallots as I like the crunch they add. Definitely will be a regular in our house.

  34. Cooked this for the first time, really enjoyed it! Was a total winner in my house for hubby and 2 kids.

  35. OMG! OMG! OMG! Sooo yummy & sooo delicious! ?
    Made a few adaptions.
    Used cream of chicken soup, creamy carnation milk, 1 pkt Continental tuna mornay pasta bake, no onion, 2 cup water, all other ingredients as is. Added the pasta in the last hour.
    All had seconds & empty plates all round!

  36. 5 stars
    Delicious and so versatile, with ability to tailor to what’s on hand without detracting from the great taste
    Have made it twice now, 1st time using the high fibre pasta which disintegrated ( but I actually loved it and used it again), also added a block of cream cheese
    Next batch will try cream of asparagus soup and add more veg to offset the cream cheese
    A really great dish

  37. Made for just the kids, but was hands down a Big winner for dinner last night. Miss 6 and 7 went back for more. Best tuna Mornay we’ve had mum, thanks! ??

  38. I often add left over cooked chicken instead of the tuna. I mix all the other ingredients together except for the cheese & pasta & cook for an hour or so before adding the chicken (as chicken is already cooked it won’t need the full cooking time). I add the pasta about 3/4 hour before serving & then add the cheese. Love this recipe.

  39. 5 stars
    This recipe was really easy and worked out so well.
    I used “gluten-free” pasta and it still worked.
    Family asked for me to do it AGAIN!

  40. This is one of my faves and I make it frequently, but over time have tweaked it to make it healthier. This is where I’ve landed, still really creamy and tasty but healthier:

    1 can cream of chicken soup
    1 can cream of celery soup
    1 large can of tuna including liquid
    1.5 cups wholemeal pasta
    1 cup frozen peas
    1 cup frozen corn
    1 cup water

    Still 4 hrs low

  41. 5 stars
    I tried this recipe for the first time today and it was absolutely delicious. So quick and easy to prepare and cook in one pot. As I used Tuna in Springwater I added a desset spoon of Vegeta stock powder. I doubled the recipe except for the cream (only used 300 mls) I cooked for 4 hours on low adding the pasta after 3 hours and it was cooked beautifully after the final hour. I needed to add about half a litre of milk when I added the pasta to make sure I had enough liquid (I added 500 Grams Penne)
    Very popular with the whole family. Will definitely make this again. it was so yummy.

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