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Ingredients 0/10
Why You'll Keep Making This
This dish combines the creamy richness of stroganoff with the light, flaky texture of tuna. It’s a comforting meal that feels indulgent without being heavy. Plus, it’s quick to prepare, making it perfect for busy weeknights.
Cooking Advice
- Use canned tuna packed in water for a lighter option, or oil for extra flavor.
- Be careful not to overcook the sauce; it should stay creamy, not dry.
- Add a pinch of smoked paprika or mustard for a subtle depth of flavor.
- Be careful not to overcook the sauce; it should stay creamy, not dry.
- Add a pinch of smoked paprika or mustard for a subtle depth of flavor.
Directions
Gently heat your oven to 350°F (175°C). In a loaf pan about 9x5 inches, 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. Add the cooked pasta to the sauce and give it a good toss so all the noodles are nicely coated. Spread some bread crumbs evenly over the top to add a little crunch. Pop it in the oven and bake for around 45 minutes, or until the bread crumbs turn golden and the sauce is bubbly. Let it cool slightly before serving, and enjoy!
Perfect Side Pairings
Serve with a side of buttered noodles or steamed rice to soak up the sauce. A fresh green salad or steamed vegetables will balance the richness and add a refreshing crunch.
Leftover Storage Guide
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to keep the sauce creamy and avoid drying out the tuna.
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