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Quick Tuna Egg Shortcake

Canadian.kitchen's picture
Ingredients
  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
Directions

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.

Recipe Summary

Difficulty Level: 
Very Easy
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Tuna
Interest: 
Quick
Preparation Time: 
2 Minutes

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