"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Biscuit-Topped Tuna Casserole Recipe

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This recipe for Biscuit-Topped Tuna Casserole, by , is from The Duke Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lois Duke
Added: Friday, February 22, 2008


1 onion, chopped
1 green pepper, chopped
3 T. melted butter
1/2 c. flour
3 c. milk
1 tsp. salt
1/8 tsp. pepper
2 (7-oz.) cans tuna
1 c. biscuit mix
3/4 c. cold water
1/2 c. shredded cheddar cheese

Saute onions and green peppers in butter. Saute until the onions are transparent, blend in flour and cook til bubbly. Gradually add milk and cook til smooth and thick, stirring constantly. Stir in salt, pepper and tuna. Spoon mixture into greased 2 qt. casserole. Combine biscuit mix and water, roll to 3/4 inches in thickness. Sprinkle with cheese, roll up jellyroll fashion and cut 8 slices. Place on tuna mixture. Bake at 325 for 30-40 minutes.




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