Tuna Stroganoff Casserole

Tuna Stroganoff Casserole
  • 1 (10.75 ounce) can condensed cream of celery soup
  • 1 cup grated Cheddar cheese
  • 3/4 cup milk
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 1 (7 ounce) can tuna, drained
  • 2 tablespoons chopped parsley
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 pound cooked pasta
  • 1 1/2 cups bread crumbs, or to taste


  1. Preheat oven to 350 degrees F (175 degrees C).
  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.
  3. Toss the pasta into the sauce until thoroughly coated. Spread the bread crumbs over the top of the pasta mixture.
  4. Bake in the preheated oven until bread crumbs are golden brown and sauce is bubbly, about 45 minutes.

03/30/2018
Tuna Stroganoff Casserole, recipe PT15M PT1H 5 455 calories

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