Ingredients Jump to Instructions ↓

  1. 3 tablespoons chopped onion

  2. 3 tablespoons chopped green pepper

  3. 1/3 cup butter or margarine

  4. 1/3 cup all-purpose flour

  5. 3 cups milk

  6. 1 (10 3/4 ounce) can condensed cream of mushroom soup, undiluted

  7. 1 (12 ounce) can tuna, drained and flaked

  8. 1 tablespoon lemon juice

  9. 1 teaspoon salt

  10. DOUGH:

  11. 2 cups biscuit/baking mix

  12. 1/2 cup milk

  13. 1/2 cup shredded Cheddar cheese

  14. 1/2 cup diced pimientos

  15. 1/4 cup minced fresh parsley

  16. 1 egg

  17. 2 teaspoons water

Instructions Jump to Ingredients ↑

  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 for 2 minutes. Remove from the heat; stir in soup, tuna, lemon juice and salt. Pour into an ungreased 13-in. x 9-in. x 2-in. baking dish.

  2. 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 degrees F for 20-25 minutes or until top is lightly browned.


Send feedback