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Tuna Bake with Cheese Swirls

By: Virginia Magee

"My family thinks this dish is a tasty alternative to regular tuna casserole. The proof is that there are never any leftovers."

Rate/Review | Read Reviews (13)

Prep Time:
30 Min

Cook Time:
20 Min

Ready In:
50 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

3 tablespoons chopped onion
3 tablespoons 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 mushroom soup, undiluted
1 (12 ounce) can tuna, drained and flaked
1 tablespoon lemon juice
1 teaspoon salt
DOUGH:
2 cups biscuit/baking mix
1/2 cup milk
1/2 cup shredded Cheddar cheese
1/2 cup diced pimientos
1/4 cup minced fresh parsley
1 egg
2 teaspoons water

Directions

In a saucepan, saute onion and green pepper in butter. Blend in flour until smooth. Gradually stir in milk; bring to a boil over medium heat. Cook and stir for 2 minutes. Remove from the heat; stir in soup, tuna, lemon juice and salt. Pour into an ungreased 13-in. x 9-in. x 2-in. baking dish.
For dough, combine biscuit mix and milk until blended. On a lightly floured surface, roll dough into a 12-in. x 9-in. rectangle. Sprinkle with cheese, pimientos 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 20-25 minutes or until top is lightly browned.