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Tuna 'n' Pea Casserole Recipe

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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.

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Tuna 'n' Pea Casserole Recipe

Prep: 20 min. Bake: 40 min.

Yield: 6 Servings

20 40 60

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

Directions

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-qt. baking dish. Toss bread crumbs and butter; sprinkle over the top.
Bake, uncovered, at 375° for 40-45 minutes or until bubbly. Yield: 6 servings.

Originally published as Tuna 'n' Pea Casserole in Country Extra November 2007, p51

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviews for Tuna 'n' Pea Casserole (12)

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Tuna 'n' Pea Casserole

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Reviewed on Feb. 12, 2012 by tyansia

My second time making this!! This time I added 1 can of mushroom soup and 1 can of cream of celery. I doubled the curry(see my previous post) doubled the horseradish, and added MILD canned chillies (think its 4oz can). Cannot get enough of this recipe!!

Reviewed on Dec. 16, 2011 by dnortz

I halved this recipe and it came out great! Definitely a keeper.

Reviewed on Dec. 07, 2011 by tyansia

Excellent. I added 1/2 tsp of curry, 1 tsp of hot mustard, insread of pimentos, I added a small can of miled chillis.

Reviewed on Nov. 06, 2010 by mielsu

Very good. Reminds me of my mom's. Will keep this one.

Reviewed on Oct. 12, 2010 by brkornhaus

My husband doesn't like tuna, so I substituted canned chicken here with great success. A previous poster noted that the onions didn't thoroughly cook and I can confirm that. If crunchy onions might bother you, consider sauteeing them before adding.

Reviewed on Apr. 29, 2010 by susnan

I'm not a big fan of tuna casseroles, but this one is very good. My husband liked it a lot. Since he doesn't like dill, I only used a pinch.

Reviewed on Mar. 29, 2010 by meghabs

This is a good creamy casserole. The only change I would make next time, would be to sautee the onions slightly before adding them to the dish. They did not cook and were basically raw.

Reviewed on Mar. 26, 2010 by tkarinas

Tuna and pea casserole is very delicious and one I make for my family any time I can. We love it and it's definitely a keeper.