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Skinny Tuna Noodle Casserole Pie
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Description
It’s a scrumptious spin on Mom’s tradtional dish that’s perfect for these not-so-springy-feeling spring days we’ve been having! It’s creamy, it’s flavorful and it’s not nearly as fattening as it really could be! Bonus: It’s a one-dish dinner and it’s made with ingredients you probably already have in your house!
Ingredients
- ½ cups Macaroni Noodles, Uncooked
- 12 ounces, weight Chunk Light Tuna In Water
- 1 can (10 3/4 Oz. Size) Fat-Free Broccoli Cheese Soup
- ½ cups Fat Free Milk
- ½ cups Frozen Broccoli, Thawed
- ½ cups Frozen Mixed Vegetables, Thawed
- 1 Small Onion, Diced
- 2 cups Reduced-Fat Shredded Cheese, Your Preference
- 1 teaspoon Garlic Salt
- Salt And Pepper, to taste
- 4 pieces Reduced-Fat Crescent Roll Triangles (Dough)
Preparation
Cook noodles in until just about al dente. Strain and set aside. Preheat oven to 375°F.
In a 1 3/4-quart oven safe baking dish combine tuna, soup, milk, frozen broccoli and vegetables, diced onion, shredded cheese, garlic salt, and salt and pepper.
With a spoon, smooth the casserole to a flat even layer.
Place crescent roll dough on top of the casserole, side by side, covering the top completely. Bake for 25 minutes or until the crescent roll top is golden brown.
Serve and enjoy!
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