Creamed Tuna Cheese Swirls Recipes

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.

CHEESE-SWIRLED TUNA CASSEROLE WITH GREEN PEAS AND MINT

Steps:

• Preheat oven to 425 degrees. Lightly butter 11/2 to 2-quart casserole and set aside.
• Tuna Mixture:
• Stir-fry onion in butter in a large heavy skillet over moderate heat, until lightly browned, about 5 to 8 minutes. Blend in flour and salt, then broth. Add milk and heat, stirring constantly until thickened and smooth, 3 to 5 minutes. Mix in tuna, sour-cream, pimiento and lemon juice; set off heat, but keep warm.
• Cheese Swirl Biscuits:
• Sift flour, baking powder, and salt together into a large mixing bowl. Add shortening and cut in with pastry blender until texture of coarse meal. Add milk and fork briskly to make soft dough. On a lightly floured surface, roll the dough into a 12 by 8 by 1/4-inch rectangle. Scatter cheese evenly on top, then jelly-roll style, starting from short end, to form roll 8 inches long. With floured sharp knife, slice 1-inch thick. Spoon tuna mixture into casserole. Space biscuits evenly on top, arranging so spiral designs show. Bake, uncovered, until biscuits puff and brown slightly -- about 20 minutes. In a saucepan with 1/2 cup boiling water add frozen peas, follow directions on the back of package. Drain. In a glass bowl, toss peas, with butter and dried mint.

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!