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Creamy Spinach Tuna Casserole

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  • Prep 30 min
  • Total 55 min
  • Servings 8
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An old-fashioned favourite updated with cheesy crescent pinwheels and spinach.
Created Apr 30, 2018
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Ingredients

  • 5 cups uncooked wide egg noodles
  • 1 can (540 mL) creamy mushroom soup
  • 2 cups shredded Cheddar cheese
  • 2 cans (170 g each) solid white tuna in water, drained
  • 1 1/4 cup frozen chopped spinach, thawed, squeezed to drain
  • 1/2 cup milk
  • 2 teaspoons grated lemon peel
  • 1 can (8 count) Pillsbury™ refrigerated crescents

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.

Expert Tips

  • Tip 1
    In place of tuna, you can use 2 cups of shredded deli rotisserie chicken.
  • Tip 2
    Use sharp Cheddar cheese for more cheese flavour.

Nutrition Information

400 Calories, 19g Total Fat, 21g Protein, 35g Total Carbs, 4g Sugars

Nutrition Facts

Serving Size: 8 servings
Calories
400
Total Fat
19g
Saturated Fat
10g
Trans Fat
0g
Cholesterol
65mg
Sodium
830mg
Total Carbs
35g
Dietary Fiber
1g
Sugars
4g
Protein
21g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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