Skinny Tuna Noodle Casserole Pie

• 1/2 cups Macaroni Noodles, Uncooked
• 12 ounces, weight Chunk Light Tuna In Water
• 1 can (10 3/4 Oz. Size) Fat-Free Broccoli Cheese Soup
• 1/2 cups Fat Free Milk
• 1/2 cups Frozen Broccoli, Thawed
• 1/2 cups Frozen Mixed Vegetables, Thawed
• 1 Small Onion, Diced
• 2 cups Reduced-Fat Shredded Cheese, Your Preference
• 1 teaspoon Garlic Salt
• Salt And Pepper, to taste
• 4 pieces Reduced-Fat Crescent Roll Triangles (Dough)

1. Cook noodles in until just about al dente.
2. Strain and set aside.
3. Preheat oven to 375 degrees F.
4. In a 1 3/4-quart oven safe baking dish combine tuna, soup, milk, frozen broccoli and vegetables, diced onion, shredded cheese, garlic salt, and salt and pepper.
5. With a spoon, smooth the casserole to a flat even layer.
6. Place crescent roll dough on top of the casserole, side by side, covering the top completely.
7. Bake for 25 minutes or until the crescent roll top is golden brown.
8. Serve and enjoy!

macaroni noodles, water, broccoli cheese soup, milk, frozen broccoli, vegetables, onion, cheese, garlic, salt, triangles

Taken from tastykitchen.com/recipes/main-courses/skinny-tuna-noodle-casserole-pie/ (may not work)