Description
I made this recipe up one night on my commute home from work. It is fast, easy, and delicious! Makes great leftovers, too.
Ingredients
- 2 tablespoons butter
- 1 small onion, diced
- 2 (5 ounce) cans tuna, drained
- 1 (10 ounce) package frozen mixed vegetables
- 1 (10.75 ounce) can condensed cream of mushroom soup
- ½ cup shredded Cheddar cheese
- 1 (8 ounce) package refrigerated crescent rolls
Instructions
- Preheat an oven to 350 degrees F (175 degrees C).
- 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.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 35 mins
Servings: 8