Hot Crossed Tuna Casserole |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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From my collection of handwritten recipes 1960's. Ingredients:
2 (7 ounce) cans tuna, drained |
1 (10 ounce) package frozen peas |
1 cup shredded cheddar cheese |
1 cup celery, sliced |
1/2 cup breadcrumbs |
1/4 cup chopped onion |
1/4 teaspoon salt |
1/8 teaspoon pepper |
1 cup mayonnaise |
1 (8 ounce) can crescent dinner rolls |
sesame seeds |
1/2 cup mayonnaise |
1/2 cup sour cream |
1/2 cup chopped cucumber |
1 tablespoon chopped chives |
1 teaspoon chopped parsley |
1/4 teaspoon salt |
1/4 teaspoon dill weed |
Directions:
1. Combine tuna, frozen peas, cheddar cheese, celery, bread crumbs, onion, and salt and pepper in a large bowl. Add mayonnaise; mix well. Spoon into 10x6 baking dish. Separate crescent roll dough into 2 rectangles; press perforations to seal. Cut dough into 4 long and 8 short strips. Place strips over casserole in lattice design. Brush lightly with mayonnaise. Sprinkle with sesame seeds. Bake at 350*, 35-40 minutes or until crust is golden brown. Serve with Cool Cucumber Sauce.
2. For Cool Cucumber Sauce: Combine mayonnaise, sour cream, cucumber, chives, parsley, salt, and dill weed. Mix well and chill.
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