Tuna Bake with Cheese Swirls Recipe

Tuna Bake with Cheese Swirls Recipe photo by Taste of Home

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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.

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Tuna Bake with Cheese Swirls Recipe

Prep: 30 min. Bake: 20 min.

Yield: 6-8 Servings

30 20 50

Ingredients

3 tablespoons chopped onion
3 tablespoons chopped green pepper
1/3 cup butter
1/3 cup 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

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.
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.
Bake, uncovered, at 400° for 20-25 minutes or until top is lightly browned. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 each) equals 394 calories, 21 g fat (11 g saturated fat), 83 mg cholesterol, 1,267 mg sodium, 32 g carbohydrate, 1 g fiber, 20 g protein.

Originally published as Tuna Bake with Cheese Swirls in Country Extra July 1998, p51