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Tuna 'n' Pea Casserole

Source of Recipe

Taste of Home


Recipe Introduction

"Turn to this recipe when you want a tuna casserole that's a little different—the horseradish adds extra flavor. This dish is a tried-and-true favorite in our family, and it never fails."

Recipe Link: https://www.tasteofhome.com/recipes/tuna-n-pea-casserole/

List of Ingredients

◦  8 ounces uncooked egg noodles
◦  2 cans (10¾ ounces each) condensed cream of mushroom soup, undiluted
◦  ½ cup mayonnaise
◦  ½ cup milk
◦  2 to 3 teaspoons prepared horseradish
◦  ½ teaspoon dill weed
◦  ⅛ teaspoon pepper
◦  1 cup frozen peas, thawed
◦  1 can (4 ounces) mushroom stems and pieces, drained
◦  1 small onion, chopped
◦  1 jar (2 ounces) diced pimientos, drained
◦  2 cans (6 ounces each) tuna, drained and flaked
◦  ¼ cup dry bread crumbs
◦  1 tablespoon butter, melted


Recipe

Cook noodles according to package directions. Meanwhile, in a large bowl, combine the soup, mayonnaise, milk, horseradish, dill and pepper. Stir in the peas, mushrooms, onion, pimientos and tuna.

Drain noodles; stir into soup mixture. Transfer to a greased 2-quart baking dish. Toss bread crumbs and butter; sprinkle over the top.

Bake, uncovered, at 375° F for 40 to 45 minutes or until bubbly.


Makes 6 servings