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Tuna Braid Recipe

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This recipe for Tuna Braid, by , is from The Meyer Family Cookbook - Generations of Family Recipes , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Debbie (Musholt) Victor
Added: Thursday, March 30, 2006


2 cans tuna, drained
1 (2oz.) can sliced black olives (optional)
1/2 c. chopped celery
1/2 c. chopped green peppers
1/4 c. chopped onion
1 can Cr. of Mushroom soup **
4 cups Bisquick Mix
1 c. cold water
1/4 c. milk
1 1/2 c. shredded cheddar cheese
1 egg
1Tblsp. water
**Variation: Cheddar cheese soup

Heat oven to 425 Lightly greased cookie sheet.
Mix Tuna, olives, green peppers, celery, onion and 1/2 cup of Cream of Mushroom soup.

Mix Bisquick with 1 cup cold water until dough is soft. Smooth into ball on board and knead dough 5 times. Roll dough into rectangle about 14"x11". Place on cookie sheet. Spoon tuna mixture down center, lengthwise. Sprinkle 1 cup cheese over filling. Make cuts 2 1/2" long at 1" intervals on long sides of rectangle. Fold strips over filling, alternately for a braided look. with ends folded up first.

Mix egg and 1 Tbsp. water and brush over loaf. Bake until light brown (15-20 mins.)

Mix remainder of soup, 1/2 cup cheese and milk over medium heat, careful not to scorch. Pour over each serving.

Personal Notes:
Personal Notes:
I've added 3/4 cup sour cream to the top sauce for an extra rich and creamy variation, also.




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