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Tuna & Olive Shortcake's picture
  Butter/Margarine 2 Tablespoon
  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

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