Creamy Spinach Tuna Casserole

Prep 30 min
Total 55 min
Servings 8

This tuna casserole is anything but basic. We took a classic recipe and dressed it up with cheesy crescent pinwheels and spinach. And thanks to rotisserie chicken, your tuna noodle casserole can easily be transformed into chicken noodle casserole. MORE+ LESS-

By Betty Crocker Kitchens

Updated April 3, 2017

Make with

Pillsbury Crescents

Ingredients

cups uncooked wide egg noodles (8 oz)

can (18 oz) Progresso™ Vegetable Classics creamy mushroom soup

cups shredded Cheddar cheese (8 oz)

can (12 oz) solid white tuna in water, drained

box (9 oz) frozen chopped spinach, thawed, squeezed to drain

1/2

cup milk

teaspoons grated lemon peel

can (8 oz) Pillsbury™ refrigerated crescent dinner rolls (8 rolls)

Steps

Hide Images

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.
2

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.
3

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.
4

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