- 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
- 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.
- Drain noodles; stir into soup mixture. Transfer to a greased 2-qt. baking dish. Toss bread crumbs and butter; sprinkle over the top.
- Bake, uncovered, at 375° for 40-45 minutes or until bubbly. Yield: 6 servings.
Reviews forTuna 'n' Pea Casserole
"Tried this last night and it was very good. The only thing I added were two hard boiled eggs, because I had them on hand. I can honestly say I haven't made tuna casserole for probably 40 years but for some reason was hungry for it yesterday. This is definitely a keeper. I did saute the onion before adding it to the mix. I tend to try any recipe that has horseradish and dill in it because they add so much spark to a recipe. I wanted to use some 2013 tuna and this was a good way to use it. There is absolutely nothing wrong with cans that have "expired" unless they bulge at the top. Will definitely make this again soon."
"Very good recipe for Tuna casserole--Horseradish and dill definitely give this dish a refreshingly new twist on a traditional comfort food. Tho the flavor is good it is a bit on the mild side, leaning too heavily on the noodles, requiring a little tweaking.Also I had to increase cooking time by 20 mins to reach the 'bubbly in center' degree of doneness--this with a 2" depth of casserole in my baking dish.Next time I would decrease noodles some, which might concentrate the flavor a bit. I'd increase the amount of buttered bread crumbs (homemade is best) to double or triple the 1/4 cup asked for, add more pimentos, and yes, as someone else said-- a good dash of salt.P.S. The horseradish only gives it a nice tart direction such as lemon might do, not heat at all, surprisingly. --artless"
"Made this the other night and I thought it was great. Don't leave out the horseradish or dill because that is where the flavor comes from. The horseradish does not make it hot, only gives flavor. Will be making this again."
"mscarole39 - I always use low-salt tuna and find that it is a lot less fishy-tasting."
"I love this casserole. I have made it since my Girl Scout days 60 years ago (minus the horseradish & dill). We called it "Tuna Wiggle." It works just as well in my home oven as a Dutch oven on a campfire. A true comfort dish."
"My new go to for tuna casserole! Loved this, excellent flavor, though I did add some salt. Yum!"
"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."
"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."
"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?"