Tuna 'n' Pea Casserole Recipe
Tuna 'n' Pea Casserole Recipe photo by Taste of Home

Tuna 'n' Pea Casserole Recipe

Publisher Photo
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.
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Bake: 40 min.
MAKES: 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

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.

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.
Originally published as Tuna 'n' Pea Casserole in Country Extra November 2007, p51

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.

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

AVERAGE RATING
   (30)
RATING DISTRIBUTION
5 Star
 (20)
4 Star
 (7)
3 Star
 (3)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Sep. 28, 2014

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?

MY REVIEW
Reviewed Apr. 4, 2014

What a difference the horseradish made. I'm glad I tried it. It's a keeper.

MY REVIEW
Reviewed Jan. 19, 2014

null

MY REVIEW
Reviewed Jan. 19, 2014

Well, all be! This meel here is wonderes! My family didn't take to kindly too the turkey tho; their to hard to get round here; so I traded the turkey for bacon and added a lot of cechup, and I'll tell you its won of the best danged things I ever did munch!

MY REVIEW
Reviewed Oct. 30, 2013

Very good. I took the suggestion of other reviewers and sauteed the onions. The only other thing I did differently was substitute rotini for the egg noodles because that's what I had on hand. I'll make this again.

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT