Rating: 4.5 stars
99 Ratings
  • 5 star values: 56
  • 4 star values: 34
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 2

I made this recipe up one night on my commute home from work. It is fast, easy, and delicious! Makes great leftovers, too.

Recipe Summary

cook:
20 mins
additional:
5 mins
total:
35 mins
prep:
10 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 350 degrees F (175 degrees C).

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  • Melt the butter in a saucepan over medium heat. Add onions and cook until soft and translucent. Mix in the tuna and frozen vegetables, stirring often until the vegetables are heated through, 5 to 10 minutes. Stir in the cream of mushroom soup. Pour the tuna mixture into a 9 inch pie dish and sprinkle with shredded cheese.

  • Unroll and separate the crescent rolls. Lay each crescent roll on top of the tuna mixture with the point facing inward, the rolls may overlap slightly. Bake until crescent rolls are golden brown and mixture is bubbly, 11 to 13 minutes. Let the pie sit for 5 to 10 minutes before cutting and serving.

Nutrition Facts

266 calories; protein 14.1g; carbohydrates 19.3g; fat 14.4g; cholesterol 26.1mg; sodium 572.5mg. Full Nutrition
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