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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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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.

Reviewed on Mar. 26, 2010 by namayna

I have always added 3 boiled eggs cup up in my tuna casserole , so I added that, but this was a great recipe, everyone loved it.

Reviewed on Mar. 03, 2010 by foodie11

Very good and easy. I used fresh mushrooms and fresh sweet red pepper. It would be easy to halve this also. The horseradish really makes this recipe!

Reviewed on Feb. 08, 2010 by Classicrock

I used medium egg noodles and (3) 5-oz. cans of tuna. -Lori in WI.

Reviewed on Jan. 24, 2010 by adrianecole

After coming home from work this was super-easy to put together and through in the oven. First time making a tuna caserole in years, and as a tuna caserole skeptic, I was pleaseantly surprised. Very nice flavor, and easy to make over for a lower calorie low cholesterol version. Will experiment to make a little more creamy, but very good and comforting. I will make this again!

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