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.
Serving size: Complete recipe
Calories 2034 Calories from Fat 589
% Daily Value*
Total Fat 66 g102%
Saturated Fat 16.9 g84.3%
Trans Fat 0 g
Cholesterol 1028.9 mg343%
Sodium 4923.4 mg205.1%
Total Carbohydrates 256 g85.2%
Dietary Fiber 19.3 g77.1%
Sugars 39.8 g
Protein 101 g202.3%
Vitamin A 77.6% Vitamin C 33.3%
Calcium 112.8% Iron 92.7%
*Based on a 2000 Calorie diet