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August 2, 2011
Tempting Tuna Pot Pie
Crowd-Pleasing Seafood
Prep time:
15 minutesbaking time:
20 minutes“With her well-stocked cupboard, Grandma always had the ingredients on hand for a nourishing meal.”
Ingredients
Serves 6
- 1 tablespoon butter
- 1 small onion, chopped
- 1 (10 3/4-ounce) can condensed cream of potato soup, undiluted
- 1/4 cup milk
- 1/2 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 2 (6-ounce) cans albacore tuna in water, drained
- 1 (16-ounce) package frozen vegetable medley, thawed
- 2 tablespoons chopped fresh parsley
- 1 (8-ounce) can refrigerated crescent roll dough
Directions
1
Preheat oven to 350°F. Lightly grease 11 × 7-inch baking dish with nonstick cooking spray.
2
Melt butter in large skillet over medium heat. Add chopped onion; cook and stir until onion is tender, about 2 minutes. Add soup, milk, thyme, salt and black pepper; cook and stir until mixture is thick and bubbly, about 3 to 4 minutes. Stir in tuna, vegetables and parsley. Spread mixture evenly in prepared dish.
3
Unroll crescent roll dough and divide into triangles. Place crescent triangles on top of tuna mixture without overlapping the dough.
4
Bake, uncovered, until crescent triangles are puffed and golden brown, about 20 minutes. Let stand for 5 minutes before serving.
Variations(0)
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Grandma's Secret Trick
Grandma's Secret Trick
Grandma had a busy schedule, so she always kept canned foods, such as tuna, salmon, chicken and creamed soup, on hand. Those ingredients, along with frozen vegetables and refrigerated crescent roll dough, added up to a quick, welcome dinner.
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