Tuna Stroganoff Casserole
A delightful baked casserole featuring tender pasta enveloped in a rich and creamy sauce made with canned tuna, soup, and cheese. Perfect for busy weeknights or family gatherings.
Ingredients
Casserole Base
- 1 can condensed cream of celery soup 10.75 ounce can
- 1 cup grated Cheddar cheese for a creamy texture
- 1 can tuna, drained 7 ounce can
- 0.75 cup milk for creaminess
- 0.5 cup sour cream adds richness
- 0.5 cup mayonnaise for flavor and moisture
- 2 tablespoons chopped parsley for freshness
- 1 tablespoon lemon juice for brightness
- 0.5 teaspoon salt season to taste
- 0.5 teaspoon ground black pepper season to taste
Pasta and Topping
- 1 pound cooked pasta any shape you prefer
- 1.5 cups bread crumbs or to taste, for topping
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a 9×5 inch loaf pan, combine the condensed cream of celery soup and grated Cheddar cheese.
- Add the drained tuna into the mixture and break it into smaller pieces.
- Pour in the milk, followed by the sour cream and mayonnaise. Stir until creamy.
- Add the chopped parsley and lemon juice, then season with salt and black pepper.
- Fold in the cooked pasta, ensuring every piece is coated.
- Sprinkle breadcrumbs over the top of the mixture.
Baking
- Bake in the preheated oven for about 45 minutes.
- Check for a golden-brown topping and bubbly sauce.
- Allow to cool slightly before serving.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
For customization, consider using different types of cheese or adding vegetables. Leftovers can be reheated in the oven or microwave.