Tuna Stroganoff Casserole
A comforting and quick casserole featuring creamy tuna and pasta, topped with crispy breadcrumbs.
Ingredients
For the Casserole
- 1 can 10.75 ounce can condensed cream of celery soup Base of the creamy sauce
- 1 cup grated Cheddar cheese Cheese adds flavor and creaminess
- 1 can 7 ounce can tuna, drained Use good quality canned tuna for best results
- 0.75 cup milk For thinning the sauce
- 0.5 cup sour cream Adds creaminess
- 0.5 cup mayonnaise For additional creaminess
- 2 tablespoons chopped parsley Fresh herb for flavor
- 1 tablespoon lemon juice Adds brightness to the dish
- 0.5 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1 pound cooked pasta Any type of pasta works well
- 1.5 cups bread crumbs For topping
Instructions
Preparation
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
- In a 9x5 inch loaf pan, combine the condensed cream of celery soup, grated Cheddar cheese, drained tuna, and milk.
- Add sour cream and mayonnaise, followed by chopped parsley and lemon juice. Season with salt and black pepper.
- Stir thoroughly until everything is well combined.
- Fold in the cooked pasta until every strand is coated in the tuna mixture.
Baking
- Sprinkle breadcrumbs generously over the top of the casserole.
- Place the casserole in the preheated oven and bake for about 45 minutes until the breadcrumbs are golden brown and the sauce is bubbly.
Serving
- Allow the casserole to cool slightly before serving to help it set.
- Scoop out portions onto plates or serve directly from the pan. Garnish with extra parsley if desired.
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Notes
Serve with a fresh green salad or steamed vegetables for a complete meal. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.