Monday, January 24, 2011

Tuna Pot Pie

From the "Casseroles" book.


1 tablespoon butter or margarine
1 small onion, chopped
1 can (10 3/4 ounces) condensed cream of potato soup, undiluted
1/4 cup milk
1/2 teaspoon dried thyme leaves
1/4 teaspoon black pepper
2 cans (6 ounces each) albacore tuna in water, drained
1 package (16 ounces) frozen vegetable medley, such as broccoli, green beans, carrots and red peppers thawed
2 tablespoons chopped fresh parsley
1 can (8 ounces) refrigerated crescent roll dough


1. Preheat oven to 350 degrees.  Spray 11 x 7 inch baking dish with non-stick cooking spray

2. Melt butter in large skillet over medium heat.  Add onion; cook and stir 2 minutes or until onion is tender.  Add coup, milk, thyme, salt and pepper; cook and stir 3-4 minutes or until thick and bubbly.  Stir in tuna, vegetables and parsley.  Pour mixture into prepared dish.

3. Unroll crescent roll dough and divide into triangles.  Place triangles over tuna filling without overlapping dough.

4. Bake, uncovered, 20 minutes or until triangles are golden brown.  Let stand 5 minutes before serving.

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