Tuna Bake with Cheese Swirls Recipe

5 2 3
Tuna Bake with Cheese Swirls Recipe
Tuna Bake with Cheese Swirls Recipe photo by Taste of Home
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Tuna Bake with Cheese Swirls Recipe

Read Reviews
5 2 3
Publisher Photo
My family thinks this dish is a tasty alternative to regular tuna casserole. The proof is that there are never any leftovers.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 30 min. Bake: 20 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 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.
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.
Originally published as Tuna Bake with Cheese Swirls in Country Extra July 1998, p51

Nutritional Facts

1 each: 394 calories, 21g fat (11g saturated fat), 83mg cholesterol, 1267mg sodium, 32g carbohydrate (6g sugars, 1g fiber), 20g protein.

  • 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
  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 2 minutes. Remove from heat; stir in soup, tuna, lemon juice and salt. Pour into an ungreased 13x9-in. baking dish.
  2. 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.
  3. Bake, uncovered, 20-25 minutes or until top is lightly browned. Yield: 6-8 servings.
Originally published as Tuna Bake with Cheese Swirls in Country Extra July 1998, p51

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MY REVIEW
MamaAK User ID: 6190947 46906
Reviewed Jun. 27, 2014

"A favorite of mine - close to how mom always made it. She added peas or peas and carrots to the soup mixture. After prepping the soup mixture, you add the mixture to the 13x9 dish and put the dish in the oven while you make the cheesy dough swirls. Make the cheesy dough swirls, open the oven and place the swirls atop the soupy mixture in the dish and slide it back in the oven. I hope that helps with any confusion."

MY REVIEW
Joyous1az User ID: 4001205 52152
Reviewed May. 14, 2009

"This recipe is VERY confusing, how can you put the tuna mixture in a 13 x9 dish and still have the swirls??

Joy [email protected]"

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