Tuna Stroganoff Casserole

Ingredients and Weight:

• 1 pound (454 grams) dry pasta (such as penne, rotini, or fusilli)
• 1 (10.75 ounce) can cream of mushroom soup
• 1 (10.75 ounce) can cream of celery soup
• 1/2 cup (120 ml) milk
• 1 teaspoon Dijon mustard
• 1 (12 ounce) can tuna, drained
• 1 (15 ounce) can corn, drained
• 1 (15 ounce) can peas, drained
• 1/2 cup (56 grams) shredded cheddar cheese
• 1/4 cup (28 grams) chopped fresh parsley
• Salt and black pepper to taste

Preparation Time:

15 minutes

Cooking Time:

30-35 minutes

Difficulty Level:

2 (Simple)

Preparation Method Steps:

1. Preheat oven to 375°F (190°C).
2. Cook pasta according to package directions.
3. In a large bowl, whisk together the mushroom soup, celery soup, milk, and mustard.
4. Add the tuna, corn, peas, cheddar cheese, parsley, salt, and pepper to the bowl and stir to combine.
5. Drain the pasta and add it to the bowl. Stir until well combined.
6. Transfer the mixture to a greased 9x13 inch baking dish.
7. Bake for 30-35 minutes, or until bubbly and hot.

Nutritional Information:

(Per serving, approximately 1 cup)

• Calories: 450
• Protein: 25 grams
• Fat: 15 grams
• Carbohydrates: 55 grams

Dish Characteristics:

• Creamy and comforting casserole
• Savory and flavorful with tuna and vegetables
• Easy to make and perfect for a quick weeknight dinner

User Comments:

• "This casserole is delicious! It's the perfect comfort food for a cold evening."
• "I love the combination of tuna and vegetables. It's a great way to get a healthy meal."
• "This casserole is so easy to make. I've already made it twice this week!"

Special Precautions and Tips:

• Do not overcook the tuna, as it will become tough.
• If you don't have Dijon mustard, you can use yellow mustard instead.
• You can use any type of pasta you like.
• You can add other vegetables to the casserole, such as sliced mushrooms or chopped bell peppers.