Tuna ‘n’ Pea Casserole

Name: Tuna ‘n’ Pea Casserole
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

"Turn to this recipe when you want a tuna casserole that's a little different—the horseradish adds extra flavor. This dish is a tried-and-true favorite in our family, and it never fails. —Jackie Smulski, Lyons, Illinois..."

INGREDIENTS

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8 ounces uncooked egg noodles

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2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted

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1/2 cup mayonnaise

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1/2 cup 2% milk

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2 to 3 teaspoons prepared horseradish

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1/2 teaspoon dill weed

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1/8 teaspoon pepper

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1 cup frozen peas, thawed

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1 can (4 ounces) mushroom stems and pieces, drained

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1 small onion, chopped

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1 jar (2 ounces) diced pimientos, drained

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2 cans (6 ounces each) tuna, drained and flaked

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1/4 cup dry bread crumbs

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1 tablespoon butter, melted

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