Dilled Tuna Bake
Yield
4 servingsPrep
20 minCook
20 minReady
40 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
margarine
|
|
| ½ | cup |
onions
chopped |
|
| 1 | cup |
celery
sliced |
|
| 3 | tablespoons |
all-purpose flour
|
|
| 1 | teaspoon |
dill weed
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 2 | cups |
milk
|
|
| 1 | cup |
tuna, canned
drained |
*
|
| 1 | cup |
green peas
drained |
|
| 1 | package |
refrigerator biscuits
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
margarine
|
|
| 118 | ml |
onions
chopped |
|
| 237 | ml |
celery
sliced |
|
| 45 | ml |
all-purpose flour
|
|
| 5 | ml |
dill weed
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 473 | ml |
milk
|
|
| 237 | ml |
tuna, canned
drained |
*
|
| 237 | ml |
green peas
drained |
|
| 1 | package |
refrigerator biscuits
|
* |
Directions
Sauté onion and celery in margarine about 5 minutes.
Blend in flour, dill weed, salt and pepper; cook, stirring constantly until mixture bubbles; slowly stir in milk.
Cook, stirring constantly until sauce thickens.
Flake tuna, stir in with peas, bring to boiling, stirring often.
Pour into a 6 cup casserole; arrange biscuits on top.
Bake in 400℉ (200℃) oven 20 minutes or until buscuits are brown.
