1 (6 1/2 oz.) can tuna, drained
2 tbsp. instant minced onion or 1/2 chopped onion
3 oz. shredded American or cheddar cheese
1 can condensed cream of mushroom soup
1 can refrigerated crescent rolls
1/2 c. milk

Preheat oven to 375 degrees. In small bowl combine tuna, onion, 1/2 cup shredded cheese (reserve 1/4 cup), and 5 tablespoons soup. Separate crescent dough into 8 triangles. Place 2 tablespoons tuna mixture on wide end of each triangle and roll up. In small saucepan or in microwave safe dish, heat remaining soup, reserved cheese, and milk until bubbly. Pour 3/4 cup of soup mixture into ungreased 8 or 9 inch pan. Arrange filled crescents over soup. Bake 25-30 minutes until golden brown. Serve with remaining sauce. makes 4-6 servings.