Tuna ‘N’ Pea Casserole

• 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 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 375u0b0 for 40-45 minutes or until bubbly.

egg noodles, condensed cream, mayonnaise, milk, horseradish, dill weed, pepper, frozen peas, mushroom stems, onion, pimientos, tuna, bread crumbs, butter

Taken from www.tasteofhome.com/recipes/tuna-n-pea-casserole/ (may not work)