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Tuna Casseroles
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Biscuit Top Tuna Casserole
1 onion, peeled
1 green pepper
3 tablespoons of butter or margarine
3/8 cup of sifted all purpose flour
3 cups of milk
1 teaspoon of salt
1/8 teaspoon of pepper
two 7 ounce cans of tuna
1 cup of biscuit mix
1/3 cup of milk
1/2 cup of grated Cheddar cheese
1 slice of canned pimiento
Preheat oven to 375ºF. Grease a 2 quart shallow baking dish. Chop onion
and green pepper coarsely. Cook in butter or margarine about 5 minutes
or until tender. Stir in flour smoothly. Add milk gradually. Season with
salt and pepper. Cook, stirring constantly, until sauce bubbles. Mix in
drained and flaked tuna. Pour into prepared baking dish. Combine the
biscuit mix and milk according to package directions. Turn dough out on
lightly floured board. Pat about 1/22 inch thick in rectangular shape.
Sprinkle dough with cheese and fine slivers of pimiento. Roll as you
would jelly roll. Cut in 8 slices. Arrange slices on top of casserole
mixture.
Bake for 30 minutes or until biscuit tops are done and browning. Makes 6
servings |
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