 |
Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 8 |
|
We love these with the swirl biscuits on top. Another way to use bisquick. Ingredients:
3 tablespoons butter |
1 small green pepper, chopped |
1 small onion, chopped |
1/4 cup bisquick baking mix, plus |
2 teaspoons bisquick baking mix |
1/2 teaspoon salt |
1/4 teaspoon pepper |
3 cups milk |
2 (6 ounce) cans tuna, drained |
1 (10 ounce) frozen chopped broccoli, thawed and drained |
1 tablespoon lemon juice |
2 1/4 cups bisquick |
2/3 cup milk |
1 cup cheddar cheese, shredded |
Directions:
1. Heat oven to 425.
2. Grease bottom and sides of 9x13 pan with shortening.
3. Melt butter in 3 quart saucepan over medium heat.
4. Cook bell peppers and onion in butter 3 to 5 minutes, stirring occasionally, until softened.
5. Stir in Bisquick, salt and pepper.
6. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly.
7. Remove from heat.
8. Stir in milk.
9. Heat to boiling, stirring constantly.
10. Boil 1 minute, remove from heat.
11. Stir in tuna, broccoli and lemon juice.
12. Pour into pan, keep hot in oven while making biscuit swirls.
13. Make biscuit swirls and place on tuna mixture.
14. Bake uncovered 20 to 25 minutes or until tuna mixture is bubbly and biscuit tops are golden brown.
15. FOR SWIRL BISCUITS:.
16. Stir bisquick and milk until soft dough forms.
17. Place dough on surface sprinkled with bisquick, knead 10 times.
18. Roll dough into 15x9 inch rectangle.
19. Sprinkle with cheese.
20. Roll up tightly, beginning at 15 inch side.
21. Pinch edge of dough into roll to seal.
22. Cut into 12 slices, about 1 1/4 inches wide.
|
|