Creamy Spinach Tuna Casserole
By carvalhohm
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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) 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) refrigerated crescent dinner rolls
Details
Servings 8
Adapted from pillsbury.com
Preparation
Step 1
1 Heat oven to 375°F. Spray 2-quart casserole with cooking spray. Cook and drain egg noodles as directed on package.
2 In large bowl, stir together noodles, cooking sauce, tuna, spinach, cheese, dill weed and lemon peel. Spoon mixture into casserole.
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.
4 Bake 20 to 25 minutes or until dough is golden brown.
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