Tuna 'n' Pea Casserole
By rachel
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. —Jackie Smulski, Lyons, Illinois
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Ingredients
- 8 ounces uncooked egg noodles
- 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
- 1/2 cup mayonnaise
- 1/2 cup 2% milk
- 2 to 3 teaspoons prepared horseradish
- 1/2 teaspoon dill weed
- 1/8 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
- 1/4 cup dry bread crumbs
- 1 tablespoon butter, melted
Details
Servings 6
Level of difficulty Average
Preparation time 20mins
Cooking time 40mins
Cost Average budget
Preparation
Step 1
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.
Step 2
Drain noodles; stir into soup mixture. Transfer to a greased 2-qt. baking dish. Toss bread crumbs and butter; sprinkle over the top.
Step 3
Bake, uncovered, at 375° for 40-45 minutes or until bubbly
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