From Better Homes and Gardens Ultimate Casseroles
Prep: 20 minutes | Bake: 425° | Cook: 30 minutes | Makes: 4-6 servings
1 medium yellow or white onion, chopped (1/2 C)
1 small green sweet pepper, chopped (1/2 C)
3 Tbs butter
1 10.75-oz can condensed cream of chicken soup
1 C milk
1 9-oz can tuna, drained and flaked
2 Tsp lemon juice
1 7.75-oz package of cheese-garlic or three-cheese complete biscuit mix
Snipped green onions or chives
Preheat oven to 425 degrees. In a large saucepan, cook onion and sweet pepper in hot butter over medium heat until tender. Stir in soup and milk. Cook and stir until bubbly. Stir in tuna and lemon juice.
Transfer mixture to an ungreased 1 1/2 quart casserole. Bake uncovered for 15 minutes.
Meanwhile, prepare biscuit mix according to package directions. Drop batter into 10 to 12 mounds on top of hot tuna mixture. Bake, uncovered, for 15 to 20 minutes more or until biscuits are golden and a toothpick inserted in centers comes out clean. If desired, sprinkle with green onions.
And now for my variation and future variation: I skipped out on the sweet green pepper because I wasn’t going to run to the grocery just for that. I cut back on the amount of onion and added a little minced garlic. This meal smelled amazing. Even Chris came home and was ready to dive right in. That’s where disappointment set in. There just wasn’t a whole lot to the meal. It was like tuna soup with biscuits.
I will try this again because the recipe makes a great base. I am considering swapping the condensed chicken for condensed cheese. Then I may add whatever leftover veggies I have: diced carrots, potatoes, peas, etc. I am hoping it turns out almost like a baked chowder. I’ll let you know when I have revisited it.