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