Topsy Turvy Tuna Lemon Pie
|Lemon||1 , unpeeled and sliced|
|Canned tuna||7 Ounce (1 Can)|
|Onion||2 Tablespoon, minced|
|Green pepper||1 Tablespoon, minced|
|Bread crumbs||1⁄4 Cup (4 tbs)|
|Dry mustard||1⁄2 Teaspoon|
|Lemon juice||2 Tablespoon|
|Catsup||1⁄3 Cup (5.33 tbs)|
|Egg||1 , well-beaten|
|Processed cheddar cheese||1⁄4 Pound, sliced|
|Biscuit mix||1 Cup (16 tbs) (1 Package)|
Heat oven to 400°.
Grease an 8-inch round shallow casserole.
Arrange lemon slices in bottom of dish.
Mix tuna, onion, green pepper, crumbs, mustard, lemon juice, catsup and egg; spread over lemon slices.
Top with cheese slices.
With a fork, stir milk into biscuit mix to make soft dough.
Spread dough over cheese layer.
Bake, uncovered, 15-20 minutes or until light brown.
Loosen edges; quickly invert onto a serving dish; cut into wedges.