"This is a different breed of tuna and cheese casserole. A stunning new style of hot dish that will turn the world upside down." — MARBALET
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1 2/3 cups
1 (8 ounce) package
sliced pimento cheese
chopped green bell pepper
1 (10.75 ounce) can
condensed cream of mushroom soup
1 (6 ounce) can
This recipe turned out GREAT!!! I used grated mild cheddar cheese instead of the pimento loaf, and i set the whirls and sauce on top of freshly steamed vegetables. I will definately use this recipe again. :)
Good flavor, but the sauce part was way too soupy. I'd try it with another can of condensed soup instead of the milk. Also, maybe it's just me, but my biscuit swirls didn't turn out at all swirly! I also omitted pimentos & onion & added 2 cloves of garlic.
Okay, 6 oz tuna is not going to feed six - if they want to taste tuna. I ran out of biscuit mix & subbed pancake mix. It was fine. 'Couldn't tell. I also used shredded cheddar & onion powder. 'Trying to get fish in the kids. They couldn't taste it & they ate two each. Wow. I could barely see or taste it myself. I didn't do any sauce. Sooo, good for the kids since they ate it; but basically a biscuit that I could pass on.
* Percent Daily Values are based on a 2,000 calorie diet.
Tuna Cheese Whirl Casserole
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 223
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