Turn to this recipe when you want a tuna casserole with a twist. In this case, the extra flavor comes from horseradish. This dish is an old favorite in our family, and it never fails to win folks over.
—JACKIE SMULSKI LYONS, IL
PREP: 20 MIN. • BAKE: 40 MIN. • MAKES: 6 SERVINGS
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
1. Cook noodles according to package directions. Meanwhile, in a large bowl, combine the soup, mayonnaise, milk, horseradish, dill and pepper. Stir in peas, mushrooms, onion, pimientos and tuna.
2. Drain noodles; stir into the 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.