Tuna with Biscuits
Submitted by rea
Canned tuna and frozen peas and carrots in a homemade thyme-scented cream gravy, topped with refrigerator biscuits and baked golden. This easy tuna pot pie is cozy, budget-friendly comfort food in 35 minutes.
YIELD
4 servingsPREP
20 minCOOK
12 minREADY
35 minPot pie without the fuss of making a crust? That’s what refrigerator biscuits are for.
Chopped onion gets softened in margarine, then flour, chicken bouillon, thyme, and pepper build a savory roux that thickens into a creamy gravy with skim milk and water.
Flaked canned tuna, frozen peas and carrots, and parsley get stirred in until everything is hot and bubbly.
Pour the filling into a casserole dish, plop biscuits on top, and bake until they puff up tall and golden brown.
It’s the kind of throw-together supper that costs next to nothing and somehow tastes like someone spent all afternoon on it.
Kitchen Tips
- Pour the filling into the casserole while it’s still hot and bubbly so the biscuits start cooking from the bottom immediately
- Tent the top with foil after 7-8 minutes if the biscuits are browning too fast
- This works with any frozen vegetable mix you have on hand: corn, green beans, and mixed veggies all swap in nicely
Ingredients
Directions
Cook onion in margarine until tender but not brown.
Stir in flour, buillion granules, salt, thyme and pepper.
Add milk and water.
Cook and stir until thick and bubbly.
Stir in fish and cooked vegs and parsley.
Heat until bubbly.
Immediately pour into a 1½--2quart casserole dish.
Place biscuits on top and bake in a 400 degree F oven about 10 to 12 minutes.
(Cover top with aluminum foil after 7 to 8 min. to keep top from getting too brown).
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