Baked Tuna With Biscuits Recipes

TUNA WITH CHEESE-GARLIC BISCUITS

Steps:

• Heat oven to 425°F. In ungreased 2-quart casserole, mix tuna, soup, vegetables and 2/3 cup milk. Bake uncovered 20 minutes.
• In medium bowl, stir Bisquick mix, cheese and 1/2 cup milk until soft dough forms. Drop dough by 6 spoonfuls onto hot tuna mixture.
• Bake uncovered 10 to 12 minutes or until biscuits are golden brown. Mix butter and garlic powder; brush over warm biscuits.

BISCUIT TOPPED TUNA BAKE

Steps:

• In large skillet, heat oil over medium heat, saute onion and celery until onion is soft. Add remaining ingredients except biscuits, heat thoroughly.
• Transfer mixture to 1 1/2 quart casserole. Arrange biscuits around top edge of dish.
• Bake at 400 degrees in oven for 10 to 15 minutes or until biscuits are golden brown.

FLUFFY CHEESY SWIRL BISCUITS, BAKED W/ CREAMY TUNA

Steps:

• 1. In a large stock pot put the butter and oil in pot, add the chopped onions, celery and sauté on medium heat. Saute until onions are translucent and soft, cook for about 5 to 7 minutes, making sure you do not brown or burn them. After the onions and celery are cooked add the 2 tablespoons of flour to make a roux whisking constantly cooking for 1 to 2 minutes without burning the flour on a medium to low heat, this will thicken your sauce. Add the Cream of Chicken, and Cream of Celery soup. Fill the cans of soup up with milk and pour into stock pot. Whisk until all blended and bubbly, cooking on medium heat. Add the parsley, peas, 1 cup of the Sharp Shredded Cheese, tuna, salt and Pepper stirring and whisking until well blended. After this mixture has reach a bubbly state turn down to a very low heat.
• 2. Now lets make biscuits. The Bisquick Mix tells you right on the side of the box how to make the biscuits. Follow the directions when your dough is all formed and ready to go dump out of bowl on to a lightly floured surface. Take out your rolling pin and roll out dough until paper thin. It does not have to be perfect and it can be in a big circle, it will be fine. Once you get the dough thin add 1 1/2 cups of Sharp Shredded Cheese and 1 1/2 cups of the Monterey Jack Shredded Cheese sprinkling all over the dough until it is covered. Start where the dough edge that is closest to you is start rolling it away from you until you have rolled the dough into a log. Now pinch the sides closed and pinch the edges to keep it closed. Slice dough 2 1/2 inches wide. You will make this dough log twice to be able to cover the top of your casserole dish.
• 3. Lightly spray your casserole dish with oil. Bring up the heat on your tuna mixture until it is bubbly hot then pour mixture into the casserole dish. It's important that the creamy tuna mixture is really bubbly hot so it will cook the bottom of the rolls. Take your cheesy swirl rolls and place on top of the creamy tuna mixture, placing them on top until all the surface is covered in glorious cheesy swirl biscuits. Bake uncovered for 30 minutes at 375. You must serve this with homemade mash potatoes! Pour the cooked cream tuna mixture over the potatoes and top with your fluffy cheesy biscuits. Enjoy!

TUNA BISCUIT BAKE

Steps:

• In a bowl, mix together the tuna, soup, milk, and onion.
• Place pop biscuits in a round casserole dish (or deep dish pie plate).
• Pour tuna mixture over biscuits.
• Bake at 400 for 15 - 20 minutes.

BAKED TUNA WITH BISCUITS

Steps:

• Make traditional white sauce: melt butter in saucepan over low/medium to medium heat. Add flour and stir for a minute or two until mixture bubbles. Gradually add milk, stirring constantly. Continue to stir as the sauce heats up, thickens and reaches a slow boil. Remove from heat, season with salt and pepper.
• Combine white sauce, tuna and onion and spoon into a lightly greased two-quart casserole or baking dish. Top with shredded cheese. Arrange biscuits on top and bake at 350 degrees for 40 minutes.
• *For two people, the recipe can be halved; use a small can of refrigerated biscuits (5-6 biscuits.) *Original recipe called for chopped green pepper, which would have been greeted at my house with the enthusiasm level generally reserved for brussels sprouts or Black Plague. Add it if you did a better job raising your children than I did. And cut down on the onion and finely chop it to conceal it from the suspicious eyes of finicky children (or their father.).

TUNA BAKE WITH CHEESE SWIRLS

Steps:

• 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. , 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. , Bake, uncovered, 20-25 minutes or until top is lightly browned.