Cold Tuna Noodle Casserole with Peas and Dill
My Mom’s cold tuna noodle casserole is creamy, packed with tuna chunks, green peas, and the brightness of dill! It’s the perfect Friday meal during Lent!
- Prep Time: 10 minutes
- Total Time: 15 minutes
- Yield: 6-8
- Category: lent, tuna, pasta, cold dishes, summer dishes, high protein
- Method: no cook
- Cuisine: lent, tuna, pasta, cold dishes, summer dishes, high protein
Ingredients
- 1 pound Cavatappi noodles, cooked per package directions and cooled slightly
- 3 3-oz cans or 2-5 oz cans, albacore tuna – drained (I use in water)
- 1 1/4 – 1 1/2 cup mayo
- 3/4 teaspoon kosher salt
- 3/4 teaspoon black pepper
- 1 teaspoon dried dill
- 2 cups green peas (thawed) or canned (and drained)
- 2 chopped green onions *optional
Instructions
- In a large bowl add the cooked noodles, 1 1/4 cups mayo, salt, pepper, peas, green onions*, and dill. Mix until combined.
- Using a fork, gently flake the tuna from the can trying to leave some chunks. Gently mix.
- Cover and chill for at least one hour. *Note: noodles will suck up the mayo as it chills. If need be add up to 1/4 cup more mayo per your likeness.