Tuna ‘n’ Pea Casserole
TOTAL TIME: Prep: 20 min. Bake: 40 min.
YIELD: 6 servings.
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
Ingredients
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8 ounces uncooked egg noodles
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2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
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1/2 cup mayonnaise
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1/2 cup 2% milk
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2 to 3 teaspoons prepared horseradish
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1/2 teaspoon dill weed
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1/8 teaspoon pepper
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1 cup frozen peas, thawed
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1 can (4 ounces) mushroom stems and pieces, drained
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1 small onion, chopped
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1 jar (2 ounces) diced pimientos, drained
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2 cans (6 ounces each) tuna, drained and flaked
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1/4 cup dry bread crumbs
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1 tablespoon butter, melted
Directions
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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.
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2.
Drain noodles; stir into soup mixture. Transfer to a greased 2-qt. baking dish. Toss bread crumbs and butter; sprinkle over the top.
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3.
Bake, uncovered, at 375° for 40-45 minutes or until bubbly.
Nutrition Facts
1-1/4 cups: 505 calories, 25g fat (5g saturated fat), 66mg cholesterol, 1196mg sodium, 45g carbohydrate (5g sugars, 5g fiber), 24g protein.
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