Cheesy Tuna-Spinach Bake

Come home to comfort! Saucy tuna and veggies bake under flaky buttermilk biscuits.

  • prep time 15 min
  • total time 45 min
  • ingredients 9
  • servings 5

Ingredients

1
(16-oz.) jar roasted garlic Alfredo pasta sauce
3/4
cup milk
1
(12-oz.) can water-packed tuna, drained
1
(9-oz.) pkg. Green Giant™ frozen chopped spinach, thawed, squeezed to drain
1
(8-oz.) can sliced water chestnuts, drained
1/2
cup grated Parmesan cheese
1/2
cup shredded carrot
1
(12-oz.) can Pillsbury™ Grands!™ Jr. Golden Layers® refrigerated buttermilk biscuits
1
tablespoon grated Parmesan cheese
  • 1 Heat oven to 375°F. Spray 2-quart casserole (about 9 inches in diameter) with nonstick cooking spray.
  • 2 In medium saucepan, combine pasta sauce, milk, tuna, spinach, water chestnuts, 1/2 cup Parmesan cheese and carrot; mix well. Cook over medium-high heat until bubbly, stirring frequently. Spoon into sprayed casserole.
  • 3 Separate dough into 10 biscuits. Top hot tuna mixture with biscuits. Sprinkle with 1 tablespoon Parmesan cheese.
  • 4 Bake at 375°F. for 20 to 30 minutes or until tuna mixture is bubbly and biscuits are deep golden brown.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1/5 of Recipe
    Calories
    540
    (
    Calories from Fat
    250),
    % Daily Value
    Total Fat
    28g
    28%
    (Saturated Fat
    12g,
    12%
    ),
    Cholesterol
    80mg
    80%;
    Sodium
    1880mg
    1880%;
    Total Carbohydrate
    44g
    44%
    (Dietary Fiber
    3g
    3%
      Sugars
    9g
    9%
    ),
    Protein
    29g
    29%
    ;
    % Daily Value*:
    Vitamin A
    110%;
    Vitamin C
    15%;
    Calcium
    30%;
    Iron
    15%;
    Exchanges:
    2 1/2 Starch; 1/2 Fruit; 3 Very Lean Meat; 5 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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