Tuna 'n' Pea Casserole Recipe

By Booper-2

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 (4 ounces) mild chilli peppers, drained
• 2 cans (6 ounces each) tuna, drained and flaked
• 1/4 cup dry bread crumbs
• 1 tablespoon butter, melted
• 3 stalks of celery

Preparation

Step 1

Cook noodles according to package directions. Meanwhile, in a large bowl, combine the soup, mayonnaise, milk, horseradish, dill and pepper. Sautee the onion, celery and mushrooms before adding to the rest of ingredients. Stir in the peas, mushrooms, onion, celery, chilli peppers 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.