You are here

Tuna Biscuit Bake's picture
  Butter/Margarine 3 Tablespoon
  Onion 1 Medium, chopped
  Stalk celery 1 Medium, chopped
  All purpose flour 3 Tablespoon
  Salt 1⁄2 Teaspoon
  Curry powder 1⁄8 Teaspoon
  Pepper 1 Dash
  Milk 2 Cup (32 tbs)
  Canned tuna 6 1⁄2 Ounce, drained, flaked (1 Can)
  Canned peas 8 Ounce, drained (1 Can)
  Chopped dill pickle 3 Tablespoon
  Refrigerator biscuits 8 Ounce (1 Package)

1. Melt the butter or margarine in medium-size saucepan; add onion and celery; saute 5 minutes, or just until tender.
2. Blend in flour, salt, curry powder and pepper; cook, stirring constantly, until bubbly; slowly stir in milk.
3. Cook and stir till sauce thickens and bubbles 3 minutes.
4. Stir in tuna, peas and dill pickle; heat to boiling, stirring often.
5. Pour into 6-cup baking dish; arrange biscuits on top.
6. Bake in hot oven (400°) 20 minutes, or until biscuits are golden-brown.

Recipe Summary

Main Dish
Cook Time: 
30 Minutes

Rate It

Your rating: None
Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2101 Calories from Fat 875

% Daily Value*

Total Fat 98 g150.9%

Saturated Fat 42.6 g212.8%

Trans Fat 0 g

Cholesterol 177.4 mg59.1%

Sodium 4519 mg188.3%

Total Carbohydrates 210 g70.1%

Dietary Fiber 15.7 g62.6%

Sugars 58.8 g

Protein 99 g198.5%

Vitamin A 40.4% Vitamin C 28.2%

Calcium 75.4% Iron 62.7%

*Based on a 2000 Calorie diet

Tuna Biscuit Bake Recipe