Merill's Tuna Casserole With Crescent Roll Crust |
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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 12 |
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I was an I hate hot tuna person before I ate this! My SIL made this for my bridal shower and it was tasty and pretty with a lattice pattern over the tuna. No soup or mushrooms in this recipe. Ingredients:
3 (6 ounce) cans tuna in water, drained |
3 tablespoons mayonnaise, adjust according to taste |
1 cup frozen peas |
1 cup carrot, shredded |
12 ounces good seasonings italian salad dressing mix, approx. 1 1/2 packets |
1 (8 ounce) package sharp cheddar cheese, shredded |
2 (8 ounce) cans pillsbury refrigerated crescent dinner rolls |
Directions:
1. Mix all ingredients except crescent roll dough.
2. Open 1 can of the crescent rolls on waxed paper and roll dough to cover bottom on a baking dish for the lower crust.
3. Add tuna mixture onto the crust evenly.
4. Roll out the other can of dough (won't use all) and make 1/2 inch strips to form a lattice pattern on top of the tuna like a pie.
5. Set the strips over the top in a diagonal manner.
6. Bake at 350 degrees for 30-45 minutes or until crust is golden and puffed.
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