Tuna & Olive Shortcake
|Chopped green pepper||1⁄2 Cup (8 tbs)|
|Condensed cream of mushroom soup||10 3⁄4 Ounce (1 Can)|
|Dairy sour cream||1⁄2 Cup (8 tbs)|
|Canned tuna||14 Ounce, drained, flaked (2 Cans, 7 Ounce Each)|
|Chopped stuffed olives||1⁄4 Cup (4 tbs)|
|Basil leaf||1⁄4 Teaspoon, crumbled|
|Instant minced onion||2 Teaspoon|
|All purpose flour||2 Cup (32 tbs)|
|Processed american cheese slice||4 (From An 8 Ounce Package)|
1. Melt butter or margarine in a medium-size saucepan; saute' green pepper until tender, about 5 minutes. Add soup, sour cream, tuna, olives and basil. Heat just until hot; do not allow to boil.
2. Add onion to biscuit mix, then prepare mix, following label directions for biscuits. Spoon evenly into a greased 8-inch cake pan.
3. Bake in hot oven (400°) 15 minutes, or until golden. Loosen around edge with knife; turn out onto serving dish; split in half. Place cheese slices on cut surface of bottom half; spoon half the tuna mixture over the cheese; put top half in place; spoon remaining mixture over