Biscuit-Top Tuna Casserole
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)
1 onion, peeled
1 green pepper
3 tbsp butter or margerine
3/8 cp sifted all purpose flour
3 cps milk
1 tsp salt
1/8 tsp pepper
2 (7 oz) cans tuna
1 cp biscuit mix
1/3 cp milk
1/2 cp grated cheddar cheese
1 slice canned pimiento
1 - Start oven at moderate (375 degrees F.).
2 - Greawe 2-qt shallow baking dish.
3 - Chop onion and green pepper coarsely.
4 - Cook in butter or margerine about 5 minutes or until tender.
5 - Stir in flour smoothly.
6 - Add milk gradually.
7 - Season with salt and pepper.
8 - Cook, stirring constantly, until sauce bubbles.
9 - Mix in drained and flaked tuna.
10 - Combine biscuit mix and milk according to package directions.
11 - Turn dough out on lightly floured board.
12 - Pat about 12-inch thick in rectangular shape.
13 - Sprikle dough with cheese and fine slivers of pimiento.
14 - Roll as you would jelly roll.
15 - Cut in 8 slices.
16 - Arrange slices on top of casserole mixture.
17 - Bake 30 minutes or until biscuit tops are done and browning.
Makes 6 servings.