Hot Tuna Casserole
2 6-1/2-ounce cans tuna, drained
1 10-ounce package frozen peas, thawed
1 cup shredded sharp Cheddar cheese (4 ounces)
1 cup sliced celery
1/2 cup bread crumbs
1/4 cup chopped onion
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup mayonnaise
1 tube Pillsbury refrigerated crescent rolls
Combine all ingredients except crescent rolls. Spoon into a 10- by 6-inch baking dish.
Open tube of crescent rolls and separate into two rectangles; press perforations. Cut dough into 4 long and 8 short strips. Place over tuna mixture in a lattice design.
Bake uncovered at 350 degrees for 35 to 40 minutes.
2 6-1/2-ounce cans tuna, drained
1 10-ounce package frozen peas, thawed
1 cup shredded sharp Cheddar cheese (4 ounces)
1 cup sliced celery
1/2 cup bread crumbs
1/4 cup chopped onion
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup mayonnaise
1 tube Pillsbury refrigerated crescent rolls
Combine all ingredients except crescent rolls. Spoon into a 10- by 6-inch baking dish.
Open tube of crescent rolls and separate into two rectangles; press perforations. Cut dough into 4 long and 8 short strips. Place over tuna mixture in a lattice design.
Bake uncovered at 350 degrees for 35 to 40 minutes.
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