Ingredients
8 ounces uncooked egg noodles2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted1/2 cup mayonnaise1/2 cup 2% milk2 to 3 teaspoons prepared horseradish1/2 teaspoon dill weed1/8 teaspoon pepper1 cup frozen peas, thawed1 can (4 ounces) mushroom stems and pieces, drained1 small onion, chopped1 jar (2 ounces) diced pimientos, drained2 cans (6 ounces each) tuna, drained and flaked1/4 cup dry bread crumbs1 tablespoon butter, melted
Preparation
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.
