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.

By Betty Crocker Kitchens

Updated April 3, 2017

Make with

Pillsbury Crescents

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)

Steps

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.