Saturday, March 19, 2016

Tuna 'N' Pea Casserole

Ingredients for 6 servings

1/8 teaspoon pepper
¼ cup dry bread crumbs
½ cup 2% milk
½ cup mayonnaise
½ teaspoon dill weed
1 can (4 ounces) mushroom stems and pieces, drained
1 cup frozen peas, thawed
1 jar (2 ounces) diced pimientos, drained
1 small onion, chopped
1 tablespoon butter, melted
2 cans (6 ounces each) tuna, drained and flaked
2 cans (10-¾ ounces each) condensed cream of mushroom soup, undiluted
2 to 3 teaspoons prepared horseradish
8 ounces uncooked egg noodles

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.

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