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Creamy Spinach Tuna Casserole
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Prep Time:
30 minutes
Total Time:
55 minutes
Elevated tuna casserole with cheesy pinwheels, spinach, and rotisserie chicken for a gourmet twist.
Ingredients:
  • 5 cups uncooked wide egg noodles (8 oz)
  • 1 can (18 oz) Progresso™ Vegetable Classics creamy mushroom soup
  • 2 cups shredded Cheddar cheese (8 oz)
  • 1 can (12 oz) solid white tuna in water, drained
  • 1 box (9 oz) frozen chopped spinach, thawed, squeezed to drain
  • 1/2 cup milk
  • 2 teaspoons grated lemon peel
  • 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
Instructions:
  • Preheat oven to 375°F and generously spray a 11x7-inch (2-quart) glass baking dish with cooking spray. Follow package instructions to cook and drain noodles.
  • In a large skillet, warm up the soup and 1 1/2 cups of cheese on medium heat until the cheese is melted. Add in the cooked noodles, tuna, spinach, milk, and lemon peel, stir until bubbly. Transfer the mixture to a casserole dish.
  • Unroll the dough and press firmly to seal the perforations. Sprinkle with the remaining 1/2 cup of cheese. Roll up the dough starting at the short side and pinch the seam to seal. Using a serrated knife, cut the roll into 8 slices and place them cut side up on top of the tuna mixture.
  • Bake for 20 to 25 minutes, or until the filling is bubbling and the dough is a deep golden brown.

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