Tuna Bake with Cheese Swirls
TOTAL TIME: Prep: 30 min. Bake: 20 min.
YIELD: 8 servings.
My family thinks this dish is a tasty alternative to regular tuna casserole. The proof is that there are never any leftovers.
Ingredients
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3 tablespoons chopped onion
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3 tablespoons chopped green pepper
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1/3 cup butter
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1/3 cup all-purpose flour
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3 cups milk
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1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
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1 can (12 ounces) tuna, drained and flaked
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1 tablespoon lemon juice
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1 teaspoon salt
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DOUGH:
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2 cups biscuit/baking mix
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1/2 cup milk
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1/2 cup shredded cheddar cheese
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1/2 cup diced pimientos
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1/4 cup minced fresh parsley
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1 egg
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2 teaspoons water
Directions
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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.
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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.
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3.
Bake, uncovered, 20-25 minutes or until top is lightly browned.
Nutrition Facts
1 each: 394 calories, 21g fat (11g saturated fat), 83mg cholesterol, 1267mg sodium, 32g carbohydrate (6g sugars, 1g fiber), 20g protein.
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