Easy Weeknight Tuna Pot Pie
I couldn't find a recipe for beef pot pie so i made my own, and it is great for those cold nights.
Recipe Summary Easy Weeknight Tuna Pot Pie
I made this recipe up one night on my commute home from work. It is fast, easy, and delicious! Makes great leftovers, too.
Ingredients | Pot Pie Recipes2 tablespoons butter1 small onion, diced2 (5 ounce) cans tuna, drained1 (10 ounce) package frozen mixed vegetables1 (10.75 ounce) can condensed cream of mushroom soup½ cup shredded Cheddar cheese1 (8 ounce) package refrigerated crescent rollsDirectionsPreheat 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.Info | Pot Pie Recipesprep:
10 mins
cook:
20 mins
additional:
5 mins
total:
35 mins
Servings:
8
Yield:
8 servings
TAG : Easy Weeknight Tuna Pot PieSeafood, Fish, Tuna,
