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Tuna 'n' Pea Casserole Recipe

Tuna 'n' Pea Casserole Recipe

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
TOTAL TIME: Prep: 20 min. Bake: 40 min. YIELD:6 servings

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

  • 1. 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.
  • 2. Drain noodles; stir into soup mixture. Transfer to a greased 2-qt. baking dish. Toss bread crumbs and butter; sprinkle over the top.
  • 3. Bake, uncovered, at 375° for 40-45 minutes or until bubbly. Yield: 6 servings.

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 Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.