Tuna Bake with Cheese Swirls

Total Time Prep: 30 min. Bake: 20 min.
Yield 8 servings
Test Kitchen Approved
My family thinks this dish is a tasty alternative to regular tuna casserole. The proof is that there are never any leftovers.

Ingredients

  • 3 tablespoons chopped onion
  • 3 tablespoons chopped green pepper
  • 1/3 cup butter
  • 1/3 cup all-purpose flour
  • 3 cups milk
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 can (12 ounces) tuna, drained and flaked
  • 1 tablespoon lemon juice
  • 1 teaspoon salt
  • DOUGH:
  • 2 cups biscuit/baking mix
  • 1/2 cup milk
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup diced pimientos
  • 1/4 cup minced fresh parsley
  • 1 egg
  • 2 teaspoons water

Directions

  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 2 minutes. Remove from heat; stir in soup, tuna, lemon juice and salt. Pour into an ungreased 13x9-in. baking dish.
  2. Preheat oven to 400°. For dough, combine biscuit mix and milk until blended. On a lightly floured surface, roll dough into a 12x9-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.
  3. Bake, uncovered, 20-25 minutes or until top is lightly browned.

Nutrition Facts

1 each: 394 calories, 21g fat (11g saturated fat), 83mg cholesterol, 1267mg sodium, 32g carbohydrate (6g sugars, 1g fiber), 20g protein.

My family thinks this dish is a tasty alternative to regular tuna casserole. The proof is that there are never any leftovers.
Recipe Creator

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