Time 30m Yield 6 serving(s) Number Of Ingredients 11 Steps:
Drain tuna. Preheat oven to 450 degrees F. Grease 7 x 11 baking dish. Mix tuna, celery, cashews, water chestnuts, onions, peppers and one cup of cheese together. Mix mayo, lemon juice, sour cream and seasoned salt together. Add to tuna mixture. Soon into baking dish. Top with cracker crumbs and ½ cup cheese. Bake for 12-15 minutes until bubbly and brown. Remove from oven and let stand for several minutes. Serve!
Time 25m Yield 4 serving(s) Number Of Ingredients 5 Steps:
In a bowl, mix together the tuna, soup, milk, and onion. Place pop biscuits in a round casserole dish (or deep dish pie plate). Pour tuna mixture over biscuits. Bake at 400 for 15 - 20 minutes.
Time 30m Yield 6 servings. Number Of Ingredients 11 Steps:
In a large bowl, combine milk, mayonnaise and salad dressing. Stir in biscuit mix until blended. On a lightly floured surface, knead dough 5-8 times. , Pat into a greased 13-in. x 9-in. baking pan. Bake at 450° for 12-15 minutes or until lightly browned. , Meanwhile, combine the tuna, celery, onion, relish and garlic powder. Spread over crust; top with cheese. Bake for 4 minutes longer or until cheese is melted. Garnish with tomato if desired.
Yield 12 Number Of Ingredients 9 Steps:
Preheat oven to 350 degrees F (175 degrees C). To Make Base: In a small mixer bowl, cream together 1/2 cup butter or margarine and confectioners’ sugar. Blend in flour. Pat into 9X9 inch square pan. Bake in preheated oven for 5 minutes. To Make Filling: In a large bowl combine brown sugar, melted butter or margarine, beaten eggs, vinegar, vanilla, and raisins. Pour over base and bake in preheated oven for 35 to 40 minutes, until set.
Time 40m Yield 4 Number Of Ingredients 10 Steps:
Heat oven to 400°F. Spray 1 1/2-quart round casserole with cooking spray. In 2-quart saucepan, stir frozen vegetables, tuna, soup, milk, pimientos, relish 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 casserole. In medium bowl, stir Bisquick mix and cold water with fork until soft dough forms; beat vigorously 30 seconds. Drop dough by 4 spoonfuls onto tuna mixture; sprinkle with paprika. Bake uncovered 20 to 25 minutes until biscuits are golden brown.
Time 50m Yield 6 Number Of Ingredients 9 Steps:
Heat oven to 425°F. In ungreased 2-quart casserole, mix tuna, soup, vegetables and 2/3 cup milk. Bake uncovered 20 minutes. In medium bowl, stir Bisquick mix, cheese and 1/2 cup milk until soft dough forms. Drop dough by 6 spoonfuls onto hot tuna mixture. Bake uncovered 10 to 12 minutes or until biscuits are golden brown. Mix butter and garlic powder; brush over warm biscuits.
Number Of Ingredients 9 Steps:
In a bowl, toss biscuit mix with 1/2 cup cheese; stir in 2/3 cup milk until a sticky dough forms. Pat dough into a greased 9"x9" baking pan; set aside. In a separate bowl, mix together tuna, celery, onion, olives, half of soup and pimentos, if using. Spoon tuna mixture over dough. Bake, uncovered, at 450 degrees for 25 to 35 minutes. In a saucepan over low heat, combine remaining cheese, milk and soup. Cook until hot and cheese is melted. To serve, cut casserole into squares; ladle sauce over individual squares. Tip: A crisp green salad goes well with all kinds of main dishes. For a zippy lemon dressing, shake up 1/2 cup olive oil, 1/3 cup fresh lemon juice and one tablespoon of Dijon mustard in a small jar. Chill to blend.
Time 50m Yield 8 servings. Number Of Ingredients 10 Steps:
Unroll crescent roll dough into one long rectangle; place in an ungreased 13x9-in. baking dish. Seal seams and perforations; press onto bottom and 1/2 in. up the sides. Sprinkle with cheese and broccoli. , In a large bowl, combine the eggs, soup, mayonnaise, onion powder and dill. Stir in tuna and pimientos; pour over broccoli., Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving.
