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Biscuit-Topped Tuna Bake Recipe

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

Contributor:  
Contributor:  
Ellen Brooker

Category:
Category:

Ingredients:  
Ingredients:  
2 cans (5 oz each) tuna in water, drained, flaked
1 can (10 3/4 oz) condensed cream of chicken & mushroom soup or cream of potato soup
1 1/2 cups frozen mixed vegetables or 1 10 oz package of frozen peas & carrots, thawed, drained
2/3 - 3/4 cup milk
1/2 cup chopped onion
1/2 cup chapped celery
1 1/4 cups Pioneer Mix or 1 can refrigerated biscuits
1/3 cup shredded Cheddar cheese
1/2 cup milk
2 tablespoons butter or margarine, melted
1/4 teaspoon garlic powder
1/4 teaspoon black pepper

Directions:
Directions:
Heat oven to 425F.

Saute onions & celery until soft (abou 3 min)

Add remaining ingredients: mix tuna, soup, vegetables and 2/3 cup milk. Transfer into a 9x9 stone.

In medium bowl, stir Pioneer mix, cheese and 1/2 cup milk until soft dough forms. Drop dough by 6 spoonfuls onto hot tuna mixture.

Bake uncovered 20 minutes or until biscuits are golden brown. Mix butter and garlic powder; brush over warm biscuits.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
5 min

 

 

 

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