Tuna Bake
I like tuna and I use fresh caught local fish. This recipe sounds very good. Links to the shortcuts are listed in the Recipe Notes section.
Ingredients
- 1 cup fresh tuna, cooked, OR use 2 cans of tuna in brine, drained
- 1 1/2 cups frozen mixed vegetables, OR fresh
- 1 can condensed cream of chicken soup, OR make from a shortcut
- 1/2 cup milk
- 2 tablespoons dill pickle, chopped, OR make from a shortcut
- 1 teaspoon lemon juice
- 1 cup Bisquick Mix, OR make from a shortcut
- 1/3 cup cold water
- paprika, to taste
Instructions
- Heat your oven to 200 C. Lightly grease a baking dish with butter.
- In medium size saucepan, stir frozen vegetables, tuna, soup, milk, pickle, and lemon juice until well mixed. Heat over medium heat 6 to 8 minutes, stirring occasionally, until vegetables are thawed and mixture is hot and starts to bubble. Pour into baking dish.
- In medium bowl, stir Bisquick mix and cold water with a fork until soft dough forms; beat vigorously 30 seconds. Drop dough by 4 spoonfuls onto tuna mixture; sprinkle with paprika if desired.
- Bake uncovered 20 to 25 minutes until biscuits are golden brown. Serve.
Notes
Using fresh tuna and the shortcut for the soup this is under 60 cents per serving for 4 servings. If using canned tuna and canned soup, this is just a bit over $1 per serving for 4 servings. Use local caught fish and use the shortcuts and fresh veggies when you can.
Shortcuts: Condensed Cream of Chicken Soup, Bisquick Mix, Dill Pickles, Tuna.
Adapted from an internet recipe.
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