- 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
- 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.
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
Reviews for Tuna 'n' Pea Casserole
"Made this the other night and I thought it was great. Don't leave out the horseradish or dill because that is where the flavor comes from. The horseradish does not make it hot, only gives flavor. Will be making this again."
"mscarole39 - I always use low-salt tuna and find that it is a lot less fishy-tasting."
"My new go to for tuna casserole! Loved this, excellent flavor, though I did add some salt. Yum!"
"This is a great recipe for tuna casserole. The next time I make, I will saute the onions first before adding. I also added some cheddar cheese. I used fresh mushrooms. It was wonderful. I will make it many times."
"Joyce...re your question about other possible seasonings. I make a similar tuna casserole without the dill or horseradish. I add shredded cheddar cheese and use cream of celery soup instead of cream of mushroom. I also add 2 shakes of Tabasco which you will never notice, but it enhances other favors."
"I followed the recipe except I omitted the horseradish because when I went to pick it up "hot" and "extremely hot" was on every bottle. And my stomach can't handle "hot" stuff. It came out bland. So I don't think I'll be making this again until I figure out what seasoning to add to add some taste. I did learn a new trick from this recipe though. bread crumbs and butter for a crispy topping. So it wasn't a total loss. Any cooks out there have any seasoning suggestions?"
"What a difference the horseradish made. I'm glad I tried it. It's a keeper."