Merill's Tuna Casserole With Crescent Roll Crust

“I was an "I hate hot tuna" person before I ate this! My SIL made this for my bridal shower and it was tasty and pretty with a lattice pattern over the tuna. No soup or mushrooms in this recipe.”

Ingredients Nutrition

  • 3 (6 ounce) cans tuna in water, drained
  • 3 tablespoons mayonnaise, adjust according to taste
  • 1 cup frozen peas
  • 1 cup carrot, shredded
  • 12 ounces Good Seasonings Italian salad dressing mix, approx. 1 1/2 packets
  • 1 (8 ounce) package sharp cheddar cheese, shredded
  • 2 (8 ounce) cans Pillsbury Refrigerated Crescent Dinner Rolls


  1. Mix all ingredients except crescent roll dough.
  2. Open 1 can of the crescent rolls on waxed paper and roll dough to cover bottom on a baking dish for the lower crust.
  3. Add tuna mixture onto the crust evenly.
  4. Roll out the other can of dough (won't use all) and make 1/2 inch strips to form a lattice pattern on top of the tuna like a pie.
  5. Set the strips over the top in a diagonal manner.
  6. Bake at 350 degrees for 30-45 minutes or until crust is golden and puffed.

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