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Homemade Tuna Stuffed Crescent Roll Casserole photo

Tuna Stuffed Crescent Roll Casserole

A quick, comforting casserole of tuna, cheese, and vegetables baked between crescent roll sheets.
Print Recipe Save it
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 10 servings

Equipment

  • 13x9-inch baking pan
  • Mixing Bowl
  • Spoon or spatula
  • Can opener
  • Measuring cup

Ingredients
  

  • 12 ounces tuna, packed in water and drained
  • 1/4 cup onion, chopped
  • 1 cup shredded cheese
  • 1 cup frozen vegetables
  • 2 eggs
  • 2 packages crescent rolls

Instructions
 

  • Preheat the oven to 350°F (175°C).
  • In a mixing bowl, combine the drained tuna, chopped onion, shredded cheese, frozen vegetables, and eggs; stir until evenly mixed.
  • Spray a 13x9-inch baking pan with nonstick spray and unroll one package of crescent rolls to form a single sheet covering the bottom of the pan.
  • Spread the tuna mixture evenly over the first crescent roll sheet.
  • Unroll the second package of crescent rolls and place it over the filling, pressing the seams together so it appears as a continuous top sheet.
  • Bake in the preheated oven until the top is golden brown, about 25 minutes.
  • Remove from the oven and, if desired, sprinkle additional cheese on top; let rest a few minutes before slicing and serving.

Notes

  • Use drained tuna to avoid a soggy filling.
  • Thaw frozen vegetables before mixing for even texture.
  • Press crescent seams firmly to seal the casserole.
  • Let the casserole rest briefly before cutting to hold its shape.