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Tuna Salad Bake (VRP 090)

Tuna Salad Bake (VRP 090)

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Tuna Salad BakeTuna Salad Bake

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Tuna Salad Bake Recipe

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Tuna Salad Bake

Tuna Salad Bake


  • 1 package refrigerated crescent rolls (8 rolls)
  • 1 9¼-ounce can tuna, drained and flaked
  • ½ cup chopped celery
  • ¼ cup green goddess salad dressing
  • 2 cups chopped lettuce
  • 2 meidum tomatoes , sliced
  • 4 slices American cheese, halved diagonally (4 ounces)


  1. Unroll dough and separate into 8 triangles.
  2. Place in a greased 9-inch pie plate, pressing edges together to form a pie shell.
  3. Bake, uncovered, at 350° for 10 minutes.
  4. Meanwhile, toss tuna and celery with salad dressing; spread mixture over partially baked shell.
  5. Sprinkle with chopped lettuce; arrange tomato slices atop.
  6. Bake, uncovered, 10 minutes longer.
  7. Top with cheese halves; bake 10 minutes more.


Makes 6 servings.

Tuna Salad Bake

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