Quick Tuna Egg Shortcake
|Milk||1⁄2 Cup (8 tbs)|
|Canned cream of celery soup||10 Ounce (1 can)|
|Hard cooked eggs||4 , quartered|
|Canned solid pack tuna||7 Ounce, flaked, undrained (1 can)|
|Chopped stuffed olives||3 Tablespoon|
|Biscuit mix||2 Cup (32 tbs)|
|Milk||2⁄3 Cup (10.67 tbs)|
|Chopped parsley||1 Tablespoon|
Stir milk and soup together until smooth, then add the next 3 ingredients.
Spread evenly in a greased 8-inch bake dish.
Measure biscuit mix into a bowl and stir in enough milk to make a soft dough.
Knead slightly, then roll or press out into an 8-inch square on floured waxed paper.
Fold in half to lift easily, then invert on top of the tuna and remove waxed paper.
Bake at 400F for 25 to 30 minutes.
Turn upside-down on a warm platter; sprinkle with parsley.