My Mum's Tuna Mornay...

So it's not really the right weather here in DC for a hot casserole type dish but I occasionally (regardless of whatever she would tell you) ask my Mum for this recipe from my childhood....

Tuna Mornay

She recently emailed it to me so I thought I'd share it here with you. It came from her high school home economics text book, which I'll inherit sooner or later, but she added her own notes here and there.

Hope you like it.

Tuna or Salmon Mornay
1oz butter
1 rounded tablespoon plain flour
1/2 pint milk
1 level teaspoon of salt. (I just shake the shaker over it)
2 ozs grated cheese (I use more, because you like it cheesy)
1 tin of tuna, (salmon or you could use chicken, cooked and cut up)
1 tin of sweet corn, or asparagus, or both (use fresh asparagus or frozen peas, broccoli)
1 cup breadcrumbs toasted
Method.
Make melted butter sauce, add remainder of ingredients except 1/2 cheese and breadcrumbs
which later are sprinkled on top of the casserole and browned under grill or in the oven. Mornay can be covered and kept until next day before using.

Melted Butter Sauce
1ozs butter or marg
1/2 pint of milk
2 level tablespoons plain flour
pinch salt
Method.
Melt butter, add flour, and mix with wooden spoon until quite smooth. Add the milk gradually (about a 1/3 at a time) and stir well until it boils and thickens.

Variations
Use 1/4 pint milk and 1/4 veg stock
or
Add finely chopped parsley
or
Add finely grated cheese.

Then she says... I just bung it all in together and saves making it separately. It's up to you, do it the proper way first and then you will see.

It's better the next day as you know. But, it never lasts that long. Its yummy comfort food. Good on toast and in toasties.

Enjoy xxxx

Wonder if she'll find that banana cake recipe for me too?

xo S

Image from the apartment thearapy blog.

http://www.apartmenttherapy.com/dc/house-tour-chris-green-homephiladelphia-078883