Baked Tuna Mushroom Macaroni


3 cans tuna flakes in water, drained

1 pack 500 grams macaroni

1 medium onion chopped

1 can whole mushroom, sliced

1 can (10 ounce) cream of mushroom soup

2 cans fresh milk ( mushroom can as measuring cup )

1/4 cup flour

1 cup sour cream

1/2 cup butter, melted, divided

1/4 cup bread crumbs

1/2 cup shredded mozzarella cheese

1/2 cup shredded parmesan cheese

1 tsp salt

1 tsp pepper

1 tsp sugar

2 cups mornay sauce to put on top

Mornay Sauce: 

3 tbsp butter

3 tbsp all purpose flour

2 cups fresh milk 

1/4 tsp salt 

1/2 cup parmesan

1/2 cup cheddar cheese

In a pan, melt butter over medium heat;

Add the flour and stir consistently for about a minute.

Slowly whisk in the milk and continue to whisk until the sauce thickens and comes to a boil.

Add salt and pepper and simmer for 2 to 3 minutes. Stir in all the cheese. Set aside.


Boil macaroni until just cooked, do not overcook because it will be baked.

Now in a bowl, put the cream of mushroom and milk together.

Whisk well until fully combined and no lumps

Divide butter into two, take the first half

Heat a pan, put a little oil and butter, sauté onion until translucent

Add sliced mushrooms and sauté for about 2 minutes. Heat off. Set aside.

Using the same saucepan, put a little oil and put the 2nd half of butter

While the butter is melting, put the flour, whisk or stir well until it seems paste like

Slowly put the creamy mushroom milk mixture. 

Keep on stirring while cooking on low fire. 

Note: mixture should be thick but not so thick and not so thin

Put salt, pepper and sugar. Heat off.

Next, in a big bowl or saucepan, combine cooked macaroni, onion and mushroom mixture, tuna, mushroom soup milk mixture and sour cream.

Stir well until combined and transfer to a baking dish.

Pour the mornay sauce on top, cover loosely with aluminum foil

Bake for 30 minutes at 350 or 180. Remove aluminum foil and sprinkle cheese on top.

Bake for another 10 to 15 minutes or until cheese melted.