Monday, December 10, 2007

Tuna Bake

I found this recipe on, just modified it a little-- but it's one of my favorites. I do have to double it to make enough, but that's normal for my 4 big eating men! :-)

Tuna Bake

1/4 c. chopped onion
1/4 c. chopped green pepper
1/3 cup butter or margarine
1/3 cup all-purpose flour
3 cups milk*
1 (10.75 ounce) can condensed cream of chicken soup (*gasp*)
1 (12 ounce) can tuna, drained and flaked
2 cups flour
4 tsp. baking powder
1/2 tsp. salt
3 T. oil
3/4 c. milk
1/2 cup shredded Cheddar cheese
1/4 cup minced parsley
1 egg
2 teaspoons water

In a saucepan, saute onion and green pepper in butter. Whisk flour and milk, add. Bring to a boil over medium heat. Cook and stir until thickened. Remove from the heat; stir in soup, tuna. Pour into an ungreased 13-in. x 9-in. x 2-in. baking dish.
On a lightly floured surface, roll biscuit dough into a 12-in. x 9-in. rectangle. Sprinkle with cheese 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, at 400 degrees F for 30-35 minutes or until top is lightly browned.
*The sauce comes out much thicker and rich if you use 1 can evaporated milk + milk to equal 3 c. of milk.

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