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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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We love biscuit cups with hot fillings, and this is one of the few ways that my boys will eat tuna. They go well with chips or salad, but will also hold up as an entree with veggie sides. This was originally in a Betty Crocker cookbook, but I omitted the peas called for because my family doesn't care for them. I have used light mayo, butter, and cheese, and they are still good. Ingredients:
1 (10 count) package refrigerated biscuits |
1/4 cup celery, diced |
1/4 cup onion, chopped |
1 tablespoon butter |
1/3 cup mayonnaise |
1 teaspoon dry mustard |
1/2 teaspoon dill weed |
2 (6 ounce) cans tuna, drained |
1 cup cheddar cheese, shredded |
Directions:
1. Separate biscuits, and pinching a small section off each, form 12 instead of 10. Flatten, and spread over the BOTTOM of muffin cups. Place dough side up on a baking sheet and bake at 400 degrees for 5-7 minutes or until lightly browned.
2. Meanwhile, saute celery and onion in butter until tender. Stir in mayonnaise, mustard, and dillweed. Stir in tuna and half the cheese. Spoon evenly into biscuit cups.
3. Bake 5-7 minutes or until bubbly. Top with remaining cheese, and bake 2-3 minutes more until cheese melts.
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