* 6 Servings
* Prep: 20 min. Bake: 40 min.
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
Directions
* 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. Yield: 6 servings.
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