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

Tuna 'n' Pea Casserole Recipe

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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
   (33)
RATING DISTRIBUTION
5 Star
 (22)
4 Star
 (8)
3 Star
 (3)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Dec. 6, 2014

"My new go to for tuna casserole! Loved this, excellent flavor, though I did add some salt. Yum!"

MY REVIEW
Reviewed Oct. 18, 2014

"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."

MY REVIEW
Reviewed Sep. 30, 2014

"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."

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."

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