Ingredients
- 1 (10.75 ounce) can condensed cream of celery soup
- 1 cup grated Cheddar cheese
- ¾ cup milk
- ½ cup sour cream
- 2 tablespoons chopped parsley
- 1 tablespoon lemon juice
- ½ teaspoon salt
- ½ teaspoon ground black pepper
What Makes This Recipe So Great
This dish combines creamy richness with the savory flavor of tuna, making it a comforting meal that comes together quickly. It’s a great way to enjoy a twist on a classic stroganoff with a seafood touch.
Tips From The Kitchen
- Use high-quality canned tuna for the best flavor and texture.
- Don’t overcook the sauce; simmer gently to keep it creamy.
- Add a splash of lemon juice at the end to brighten the flavors.
- Don’t overcook the sauce; simmer gently to keep it creamy.
- Add a splash of lemon juice at the end to brighten the flavors.
Directions
Heat your oven to 350 degrees F (175 degrees C). In a 9x5-inch loaf pan, mix together the cream of celery soup, Cheddar cheese, milk, sour cream, mayonnaise, tuna, parsley, lemon juice, salt, and pepper until everything is well combined. Stir the cooked pasta into the sauce, making sure it’s all nicely coated. Sprinkle the bread crumbs evenly over the top. Pop it in the oven and bake for about 45 minutes, or until the bread crumbs turn a lovely golden brown and the sauce is bubbling. Let it cool for a few minutes before serving.
What To Serve With This Dish
Serve this creamy dish over egg noodles, rice, or mashed potatoes. A side of steamed green vegetables or a fresh salad pairs well to balance the richness.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave, adding a little water or broth if the sauce has thickened too much.
