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Tuna Casserole

Source of Recipe

Nancy's Kitchen


List of Ingredients

1/3 cup chopped green peppers
1/3 cup chopped onion
3 tablespoons shortening
1/4 cup Bisquick baking mix
1 (10 3/4 ounce) can condensed cream of mushroom soup
3/4 cup milk
1 (6 1/2 ounce) can tuna, drained
1 (16 ounce) can peas and carrots, drained
1 tablespoon lemon juice
2 cups Bisquick baking mix
1/2 cup cold water
3/4 to 1 cup shredded American cheese


Recipe

Heat oven to 425 degrees. Cook and stir green pepper and onions in hot shortening in 2 quart saucepan until tender. Stir in 1/4 cup baking mix. Add soup. Gradually stir in milk, heat to boiling over medium heat, stirring constantly. Boil and stir one minute. Stir in tuna, peas and lemon juice. Pour into oblong baking dish, 11 3/4 x 7 1/2 inches. Keep hot in oven while preparing biscuits. Stir in 2 cups baking mix and water to a soft dough into a ball. Flour board, knead 5 times, roll into rectangle, 15 x 9 inches. Sprinkle with cheese, roll up tightly, beginning at wide side. Seal well by pinching edges of dough. Cut into twelve 1 1/4" slices. Place cut sides down on tuna mixture. Bake 20 to 25 minutes. 4 to 6 servings.