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Tuna Stroganoff Casserole

4

55 min

Tuna Stroganoff Casserole

Tuna Stroganoff Casserole Photo 1

Time

55 min

Serving

6 persons

Calories

583

Rating

4.00★ (41)

Cuisine

Author: Victoria Buriak
A twist on tuna noodle casserole.

Ingredients

  • condensed cream of celery soup: 1 can (10.75 ounce can)
  • cheddar cheese: 1 cup (grated)
  • milk: 0.75 cup
  • sour cream: 0.5 cup
  • mayonnaise: 0.5 cup
  • tuna: 1 can (7 ounce can, drained)
  • parsley: 2 Tbsp (chopped)
  • lemon juice: 1 Tbsp
  • salt: 0.5 tsp
  • ground black pepper: 0.5 tsp
  • pasta: 1 pound (cooked)
  • ½ cups bread crumbs: 1 piece (to taste)

Metric Conversion

Stages of cooking

Tuna Stroganoff Casserole Photo 21
Tuna Stroganoff Casserole Photo 32
Tuna Stroganoff Casserole Photo 43
Tuna Stroganoff Casserole Photo 54
  1. Preheat oven to 350 degrees F (175 degrees C).
    Tuna Stroganoff Casserole Photo 2
  2. Combine cream of celery soup, Cheddar cheese, milk, sour cream, mayonnaise, tuna, parsley, lemon juice, salt, and ground black pepper in a 9x5-inch loaf pan; stir until sauce is well mixed.
    Tuna Stroganoff Casserole Photo 3
  3. Toss the pasta into the sauce until thoroughly coated. Spread the bread crumbs over the top of the pasta mixture.
    Tuna Stroganoff Casserole Photo 4
  4. Bake in the preheated oven until bread crumbs are golden brown and sauce is bubbly, about 45 minutes.
    Tuna Stroganoff Casserole Photo 5

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