Creamy Spinach Tuna Casserole
Prep Time: 30 min
Total Time: 55 min
Servings: 8
An old-fashioned favourite updated with cheesy crescent pinwheels and spinach.
Ingredients
- 5 cups uncooked wide egg noodles
- 1 can (540 mL) creamy mushroom soup
- 2 cups shredded Cheddar cheese
- 2 cans (170 g each) solid white tuna in water, drained
- 1 1/4 cup frozen chopped spinach, thawed, squeezed to drain
- 1/2 cup milk
- 2 teaspoons grated lemon peel
- 1 can (8 count) Pillsbury™ refrigerated Original Crescents
Method
- Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. Cook and drain noodles as directed on package.
- In 12-inch skillet, heat soup and 1 1/2 cups of the cheese over medium heat until cheese is melted. Stir in cooked noodles, tuna, spinach, milk and lemon peel; 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.
- 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.
Expert Tips
- In place of tuna, you can use 2 cups of shredded deli rotisserie chicken.
- Use sharp Cheddar cheese for more cheese flavour.