All Recipes Best Recipe Seafood Fish Tuna

Ingredients

2 cups biscuit mix 1 ⅔ cups milk 1 (8 ounce) package sliced pimento cheese 1 tablespoon chopped pimento 1 tablespoon chopped onion ¼ cup chopped green bell pepper 2 tablespoons butter 1 (10.75 ounce) can condensed cream of mushroom soup 1 (5 ounce) can tuna, drained

Nutrition Info

434.9 calories carbohydrate: 33 g cholesterol: 57 mg fat: 24.7 g fiber: 0.2 g protein: 20.4 g saturatedFat: 12.5 g servingSize: - sodium: 1462.7 mg sugar: 6 g transFat: : - unsaturatedFat: : -

Preheat oven to 425 degrees F (220 degrees C). Grease a 1 1/2 or 2 quart casserole dish.
In a small bowl, combine baking mix with 2/3 cup milk and knead until the dough pulls together. Turn the dough onto a floured surface and form into a rectangle 1/4 to 1/2 inches thick. Arrange 1/2 of the pimento cheese and the pimentos on the dough and roll up the dough lengthwise. Cut the roll into 6 equal portions.
In a large saucepan, cook onions and bell pepper in butter until soft.
Pour soup into the saucepan, along with 1 cup milk, tuna, and 1/2 of the pimento cheese. Cook the mixture over a medium heat until the cheese is melted. Pour the mixture into the prepared casserole dish. Arrange the 6 slices of dough, cut-side down, on top of the sauce in the casserole dish. Push the dough into the sauce.
Bake in preheated oven for 25 minutes or until whirls are golden brown.

6 servings

This is a different breed of tuna and cheese casserole. A stunning new style of hot dish that will turn the world upside down.