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10 minutes
45 minutes
55 minutes
- 1 (10.75 ounce) can condensed cream of celery soup
- 1 cup grated Cheddar cheese
- 0.75 cup milk
- 0.5 cup mayonnaise
- 1 (7 ounce) can tuna, drained
- 2 tablespoons chopped parsley
- 1 tablespoon lemon juice
- 1 pound cooked pasta
- 1.5 cups bread crumbs, or to taste
- Preheat your oven to 350°F (175°C).
- Mix together 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 until well combined.
- Coat the pasta with the sauce and sprinkle the bread crumbs on top.
- Bake in the hot oven until the bread crumbs are golden brown and the sauce is bubbly, for approximately 45 minutes.
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