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Tuna 'n' Pea Casserole

 Tuna 'n' Pea Casserole
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
6 ServingsPrep: 20 min. Bake: 40 min.


  • 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.

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Tuna 'n' Pea Casserole (continued)

Nutritional Facts: 1-1/4 cups equals 505 calories, 25 g fat (5 g saturated fat), 66 mg cholesterol, 1,196 mg sodium, 45 g carbohydrate, 5 g fiber, 24 g protein.
Wine: This recipe pairs well with a light white wine.: Taste of Home Special Offer: Enjoy this recipe with Seven Daughters White Blend CA, a crisp flavorful wine with hints of citrus. Buy now and get 6 bottles for $69.99. Order Now