Tuna Bake with Cheese Swirls |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
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My family thinks this dish is a tasty alternative to regular tuna casserole. The proof is that there are never any leftovers. Ingredients:
3 tablespoons chopped onion |
3 tablespoons chopped green pepper |
1/3 cup butter |
1/3 cup king arthur unbleached all-purpose flour |
3 cups milk |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
1 can (12 ounces) tuna, drained and flaked |
1 tablespoon lemon juice |
1 teaspoon salt |
dough: |
2 cups biscuit/baking mix |
1/2 cup milk |
1/2 cup shredded cheddar cheese |
1/2 cup diced pimientos |
1/4 cup minced fresh parsley |
1 egg |
2 teaspoons water |
Directions:
1. In a saucepan, saute onion and green pepper in butter. Blend in flour until smooth. Gradually stir in milk; bring to a boil over medium heat. Cook and stir for 2 minutes. Remove from the heat; stir in soup, tuna, lemon juice and salt. Pour into an ungreased 13-in. x 9-in. baking dish.
2. For dough, combine biscuit mix and milk until blended. On a lightly floured surface, roll dough into a 12-in. x 9-in. rectangle. Sprinkle with cheese, pimientos and parsley. Roll up, jelly-roll style, starting with a long side. Cut into 1-in. slices; place over tuna mixture. Beat egg and water; brush over the swirls.
3. Bake, uncovered, at 400° for 20-25 minutes or until top is lightly browned. Yield: 6-8 servings.
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