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Tuna Bake with Cheese Swirls

 Tuna Bake with Cheese Swirls
My family thinks this dish is a tasty alternative to regular tuna casserole. The proof is that there are never any leftovers.
6-8 ServingsPrep: 30 min. Bake: 20 min.

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 2 minutes. Remove from heat; stir in soup, tuna,
  • lemon juice and salt. Pour into an ungreased 13x9-in. baking dish.

2 of 2

Tuna Bake with Cheese Swirls (continued)

Directions (continued)

  • Preheat oven to 400°.
  • For dough, combine biscuit mix and milk until blended. On a lightly
  • floured surface, roll dough into a 12x9-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, 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.