Hot Crossed Tuna Casserole

Submitted by CJAY8248

"From my collection of handwritten recipes 1960's."

 

• Ready In: 1hr
• Ingredients: 18
• Yields: 1 casserole
• Serves: 6-8

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

• Cool Cucumber Sauce

• 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.