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Tuna 'n' Pea Casserole Recipe

Tuna 'n' Pea Casserole Recipe photo by Taste of Home

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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. —Jackie Smulski, Lyons, Illinois

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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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Tuna 'n' Pea Casserole

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(1-10) of 28 reviews

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Reviewed on Mar. 27, 2013 by kelcx2

Very good. I cut the recipe in half. Will be making this again.

Reviewed on Mar. 25, 2013 by la210

Made this recipe yesterday, delicious.

Used l can of mushroom and one can of celery.

Used green olives instead of pimientos.

Otherwise did everything as the recipe says.

Reviewed on Mar. 22, 2013 by jhunt

This was so delicious. I did saute the onion before adding.

Reviewed on Mar. 15, 2013 by lovestoshop2

incredible good! thanks for a fab recipe.

Reviewed on Mar. 13, 2013 by freestyle

Made as is......next time would sauté the onion with some peppers and celery. Very good though!!

Reviewed on Mar. 10, 2013 by mscarole39

I HAVE HAD MADE THIS SIMILAR RECIPE OVER THE YEARS BUT NOT MUCH LATELY. FOR SOME REASON, I KNOW TUNA IS A FISH BUT LATELY NO MATTER WHAT BRAND I BUY IT IS TOO FISHY AND I DON'T KNOW WHY OR HOW YO CORRECT THIS. I USED NOTHING BUT I ONLY USE ALBACORE PACKED IN WATER. I WANT TO GO BACK USING TUNA IN MY DIET.

ANYONE OUT THERE WITH ANY IDEAS FOR ME??

Reviewed on Mar. 10, 2013 by janabelle

I cut the recipe in half because my husband doesn't eat casseroles (his loss), then my daughter stopped over and finished it off. I'll be making the full recipe from now on. It's very good.

Reviewed on Mar. 09, 2013 by Tiger2008

Best blue berry muffins recipe i ever tried.

Reviewed on Mar. 09, 2013 by jhunt

This sound like a dish I want to try. Before I try it is that dry dill weed or fresh dill weed?

Reviewed on Mar. 09, 2013 by unccalum

I am not a big fan of tuna, but decided to make this recipe for dinner guests. They loved it - raved about it - and wanted the recipe. I made it exactly as the recipe called, and it turned out amazing. I actually doubled the recipe and put half into a casserole dish and froze it for next week. We can thaw it, cook it, and it's an easy dinner one night. All I will say is....there were no left-overs from this meal!

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