TUNA CASSEROLE

By sharon_rm2010

a chive biscuit topping covers sauced tuna and peas. Just add potatoes, noodles or rice for a complete meal.

Ingredients

• 1/4 cup hard margarine
• 1/4 cup chopped onion
• 2 tbsp chopped green pepper
• 1/4 cup all purpose flour
• 1/2 tsp salt
• 1/8 tsp pepper
• 1 1/2 cups milk
• 2 cups cooked pease
• 2 x 6 1/2 oz. canned tuna, drained and flaked
• CHIVE BISCUITS
• 1 cups all purpose flour
• 2 tsp baking powder
• 1 tbsp chopped chives
• 1/4 tsp salt
• 3 tbsp butter or margarine
• 6 tbsp milk

Preparation

Step 1

Melt margarine in saucepan. Add onion and green pepper. Saute until soft.

Mix in flour, salt and pepper. Stir in milk until it boils and thickens.

Add peas and tuna. Stir. Pour into ungreased 2 quart casserole.

CHIVE BISCUITS
Measure flour, baking powder, chives and salt into bowl. Cut in butter until mixture is crumbly.

Add milk. Stir to form soft ball. Knead 5 or 6 times on lightly floured surface. Roll or pat to 1/2 inch thick. Cut with fish shaped cookie cutter or in 2 inche rounds. Arrange over casserole. Bake, uncovered, in 425 oven for 20 to 25 minutes until biscuits are risen and browned.