Creamy Spinach Tuna Casserole

By dcarriger56

Ingredients

• 1 bag (8 oz) broad egg noodles
• 2 pouches (9 oz each) Progresso™ Recipe Starters™ creamy portabella mushroom cooking sauce
• 1 can (12 oz) solid white tuna in water, drained
• 1 box (9 oz) Green Giant™ frozen chopped spinach, thawed, squeezed to drain
• 1 cup shredded Cheddar cheese (4 oz)
• 2 tablespoons chopped fresh dill weed
• 2 teaspoons grated lemon peel
• 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
• SUGGESTION: I would heat the casserole in the oven and get it good and bubbly hot before putting the cold dough on top. If you put the cold dough on a cold casserole the crescents would not bake well.

Preparation

Step 1

Step 1
Heat oven to 375°F. Spray 2-quart casserole with cooking spray. Cook and drain egg noodles as directed on package.

Step 2
In large bowl, stir together noodles, cooking sauce, tuna, spinach, cheese, dill weed and lemon peel. Spoon mixture into casserole.

Step 3
Unroll dough onto surface sprinkled lightly with flour. Press dough to 12x7-inch rectangle. Using 2 1/2-inch round cutter, cut 8 rounds from dough. Place rounds over tuna mixture in casserole. Sprinkle with additional dill weed, if desired.

Step 4
Bake 20 to 25 minutes or until dough is golden brown.