Creamy Spinach Tuna Casserole

By margiekyle

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) Green Giant™ frozen chopped spinach, thawed, squeezed to drain
• 1/2 cup milk
• 2 teaspoons grated lemon peel
• 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls (8 rolls)

Details

Servings 1
Cooking time 55mins
Adapted from pillsbury.com

Preparation

Step 1

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.

Bake 20 to 25 minutes or until filling is bubbly and dough is deep golden brown.

In place of tuna, you can use 2 cups of shredded deli rotisserie chicken.