Tuna ‘n’ Pea Casserole

Total Time

Prep: 20 min. Bake: 40 min.

Makes

6 servings

Updated: Jan. 29, 2022
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
Tuna 'n' Pea Casserole Recipe photo by Taste of Home

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.

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.