Tuna Salad Bake
(Makes 6 servings)
This easy and delicious recipe was given to me by my great aunt, who originally got it from Better Homes & Gardens.
You can use less lettuce and tomato if they bother you; I usually end up using about 1 1/2 cups of lettuce and only 1 medium tomato.
Ingredients:
1 (8 count) package reduced fat crescent rolls
1 (12.5 ounce) can tuna, drained and flaked (or 2 12-oz. cans)
1/2 cup chopped celery
1/4 cup Green Goddess Salad Dressing
2 cups chopped lettuce
2 medium tomatoes, chopped
4 slices American soy cheese, halved diagonally (I use Veggie Slices)
1. Unroll crescent roll dough; separate into 8 triangles.
2. Place in greased 9-inch pie plate, pressing edges together to form pie shell.
3. Trim edges of rolls 1/2 inch beyond edge of pie plate; fold under.
4. Bake, uncovered, in 350 degree oven about 10 minutes.
5. Meanwhile, combine tuna, celery, and salad dressing; spread mixture over partially baked shell.
6. Sprinkle with chopped lettuce; top with chopped tomatoes.
7. Bake, uncovered, for 10 minutes.
8. Top with soy cheese halves; bake about 10 minutes more or until cheese melts.
--------------------
"Anyone can exercise, but this kind of lethargy takes real discipline." -Garfield
Print
Remind Me
Notify Moderator
|
Posts
Tuna Salad Bake
