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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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(11-20) of 28 reviews

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Reviewed on Mar. 09, 2013 by fallsrobin

BEST Tuna Casserole ever! Only recipe I will make from now on...usually tuna casserole is too bland...sorry, but I went with the additions of another reviewer and it was awesome! Sauteed the onion first, 1 can mushroom, 1 can cr. of celery, double horseradish, 1 tsp. curry powder and substituted 4 oz. can mild chilis for the pimento...I also doubled the breadcrumbs/butter topping and used Panko breadcrumbs...(the curry adds just that little bit of wow factor to the dish)...Sorry, I didn't make it exact, but this was GREAT!!!

Reviewed on Mar. 08, 2013 by Tinabear39

This is very much the same recipe I have made for years. The only few differences is i hve never used the mayo, just 1 cup of milk. I also have never thought of using horseradish but sure will the next time. I love dill so always use it. I do saute the onions and a stalk of chopped celery and add to the mix.. Last time I made it I didn`t have bread crumbs so I used some of French`s fried onions for the topping. I also added some shredded cheddar cheese. If out of tuna, canned salmon works just as well.

Reviewed on Mar. 08, 2013 by DocEyeback

Has anyone just reviewed the advertised recipe itself without modifications - would like to know how others liked the original (I really did)

Reviewed on Mar. 08, 2013 by DBoyer

This is wonderful, but I leave out the dill weed. Also, what do you think about using salmon instead of tuna?

Reviewed on Mar. 08, 2013 by brownie29

Calories?

Reviewed on Mar. 08, 2013 by Anne1964

This is Very similar to a recipe that has been in my family for many years. The only exceptions are: instead of 2%milk I use a small can of evaporated . Also I had a big handful of sharp cheddar cheese to the mix. At the end, sometimes for a change, instead of the bread crumbs, I crunch of cheese crackers and put them on the top with the melted butter poured over them. Oh and I leave out the dill weed

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.

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