Creamy Spinach Tuna Casserole Recipe

Name: Creamy Spinach Tuna Casserole
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 8 servings
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) Pillsbury™ refrigerated crescent dinner rolls (8 rolls)

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) Pillsbury™ refrigerated crescent dinner rolls (8 rolls)

PREP TIME 30m	COOK TIME 25m	TOTAL TIME 55m
YIELD 8 servings

Instructions

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.