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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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I learned this recipe in a Home Economics Class years ago. This is my favourite Tuna casserole that I have come across to date. I really like the cheesy biscuit topping that makes this so different. Ingredients:
1/4 cup margarine |
1/4 cup onion, chopped |
1/4 cup flour |
1 (10 1/2 ounce) can chicken and rice soup, i prefer campbell's brand |
1 (6 ounce) can tuna, drained and flaked with a fork |
1 cup milk |
2 tablespoons lemon juice |
2 cups flour |
1 tablespoon baking powder |
1 teaspoon salt |
1/3 cup shortening, chilled |
1 cup milk |
1 1/2 cups cheddar cheese, shredded |
Directions:
1. Cook margarine and onion in a pot until golden brown color.
2. Take the pot off the heat and blend in flour (1/4 Cup or 60 ml) until mixed.
3. Return pot to stove and add chicken soup, tuna and milk (1 Cup or 250 ml).
4. Cook until thick, stirring constantly.
5. Take tuna mixture off the heat and add lemon juice.
6. Pour into a greased baking dish and set aside.
7. Biscuit Topping: Combine flour (2 Cups or 500 ml), baking powder, and salt.
8. Cut in shortening with two knives or a pastry blender until the mixture is the consistency of coarse cornmeal.
9. Make a well in the center of the ingredients and add the milk (1 cup or 250 ml) all at once.
10. Stir batter vigorously until it comes freely from the side of the bowl.
11. Turn dough onto lightly floured board and knead lightly for a few seconds.
12. Roll dough out with a rolling pin to make a rectangle shape.
13. Sprinkle the dough rectangle with cheddar cheese.
14. Roll dough with cheese inside into a log shape.
15. With a serrated knife slice dough into pieces about 1 inch thick. (Cinnamon bun style pieces)
16. Turn the biscuit & cheese swirl pieces on their side and lay them on top of the tuna mixture.
17. Sprinkle a little bit of extra cheese over your cheese/dough swirls and place into the oven.
18. Cook Tuna Bake uncovered at 425 F for 20 – 30 Minutes.
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