Tuna Casserole
frombettycrocker.comwww.bettycrocker.com/recipes/creamy-spinach-tuna-casserole/2a7c0caf-d403-411a-91eb-d78d64211e5b
This tuna casserole recipe blends tuna and noodles in a creamy mushroom sauce with a unique topping of cheesy, flaky crescents for a satisfying meal.
Ingredients
Instructions
Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. Cook and drain noodles as directed on package.
Meanwhile, in 12-inch skillet, mix the soup and 1 1/2 cups of the cheese. Cook over medium heat, stirring occasionally, until cheese is melted. Stir in cooked noodles, tuna, spinach, milk and lemon zest; heat until bubbly. Spoon mixture into casserole.
Unroll dough; firmly press perforations to seal. Sprinkle dough with remaining 1/2 cup cheese. Starting at short side, roll up dough; pinch seam to seal. Using serrated knife, cut roll into 8 slices. Place slices, cut side up, on top of tuna mixture.
Bake 20 to 25 minutes or until filling is bubbly and dough is deep golden brown.
Nutrition
- Calories
- 400
- Carbohydrate Content
- 35 g
- Cholesterol Content
- 65 mg
- Fat Content
- 2
- Fiber Content
- 1 g
- Protein Content
- 21 g
- Saturated Fat Content
- 10 g
- Serving Size
- 1 Serving
- Sodium Content
- 830 mg
- Sugar Content
- 4 g
- Trans Fat Content
- 0 g
