Tuna, Artichoke And Mushroom Pot Pie
|Diced celery||3⁄4 Cup (12 tbs)|
|Frozen chopped onion||1 Cup (16 tbs)|
|Tarragon||1⁄2 Teaspoon, crumbled|
|Thyme leaf||1⁄4 Teaspoon, crumbled|
|Canned sliced mushrooms||3 Ounce (1 Can)|
|Light cream||3⁄4 Cup (12 tbs)|
|Salad dressing/Mayonnaise||1⁄2 Cup (8 tbs)|
|Lemon juice||1 Tablespoon|
|Dry vermouth||1 Tablespoon|
|Canned tuna||14 Ounce, drained (Two 3 Ounce Can)|
|Canned artichoke hearts||14 Ounce, drained (1 Can)|
|Refrigerated buttermilk biscuits||8 Ounce (1 Package)|
Stir fry celery and onion in butter in a medium size saucepan, about 3 minutes until soft; blend in tarragon, thyme and flour; remove from heat.
Drain mushrooms; pour mushroom liquid into a measuring cup and add enough light cream to measure 1 cup.
Add to saucepan.
Cook until thickened, about 3 minutes.
Blend in mayonnaise, lemon juice, vermouth, salt and pepper; stir in mushrooms.
Turn heat to lowest point and keep warm.
Empty tuna into a shallow 8 cup baking dish and flake with a fork.
Add artichoke hearts, first halving or quartering any that are large.
Pour in mushroom sauce and toss lightly to mix.
Arrange unbaked biscuits on top of the casserole, not quite touching.
Bake, uncovered, in a moderate oven (375Â°) for 25 minutes, or until biscuits are browned and tuna mixture is bubbly.
Serve piping hot.