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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Turn to this recipe when you want a tuna casserole that's a little different 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. Yield: 6 servings.
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