Friday, June 26, 2020

Tuna Casserole with Cheese Swirls (aka Tuna Roll-Ups)

1/3 C. chopped onion
3 T. shortening
1/4 C. Bisquick baking mix
1 can (10 3/4 oz) condensed cream of mushroom soup
1 1/2 C. milk
1 can (6 1/2 oz.) tuna, drained
1 can (8 1/2 oz) peas, drained
2 C. Bisquick baking mix
1/2 C. cold water
3/4 C. shredded mozzarella

Preheat oven to 425 degrees F.
Tuna Mixture:
  1. Cook onion in hot shortening in a 2-quart sauce pan until tender.
  2. Stir in 1/4 cup baking mix.
  3. Add soup; gradually stir in milk.
  4. Heat to boiling over medium heat, stirring constantly.
  5. Boil and stir 1 minute.
  6. Stir in tuna and peas.
  7. Pour into oblong baking dish, 11x7.
  8. Keep hot in oven while preparing biscuits.
  1. Stir 2 cups baking mix and 1/2 cup cold water to make a soft dough; beat vigorously 20 strokes.
  2. Gently smooth dough to a ball on flour covered board.
  3. Knead 5 times.
  4. Roll into a rectangle; 15"x9"; sprinkle with cheese
  5. Roll up tightly, starting with the long side.
  6. Seal well by pinching edge of dough into roll.
  7. Cut into twelve 1 1/4 slices; place cut side down on tuna mixture.
Bake 20-25 minutes;
4 to 6 servings

Chicken Casserole Variation:
Substitute Cream of Chicken soup for Cream of Mushroom, and shredded chicken for tuna.

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