(A tuna pie recipe with biscuit topping, made with tuna, refrigerated biscuits, and chopped vegetables.
Cook Time: 20 minutes
Ingredients:
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 4 tablespoons butter
- 6 tablespoons flour
- 3 cups milk
- 2 cans (approx. 7 ounces each) tuna, drained and flaked
- salt and pepper
- 2 tablespoons dry white wine, optional
- fresh chopped parsley
- 1 container refrigerated biscuits
Preparation:
In a large skillet, melt butter; add chopped pepper, onion, and celery and saute until tender. Stir in flour until blended. Gradually add milk, stirring constantly, until thickened. Add the drained tuna and salt and pepper to taste. Add wine, if desired, and parsley. Transfer mixture to a shallow 2-quart baking dish. Arrange refrigerated biscuits evenly over top and bake at 450° for 20 minutes, or until biscuits are browned.[br} Serves 6.
Related Tuna Recipes
Tuna Rice Casserole
Tuna Strata
Tuna and Shells with Cheese
Tuna with Peas and Eggs
Tuna Croquettes
Tuna and Cauliflower Bake
Tuna with Swiss Cheese and Eggs
Tuna Cottage Cheese Bake Recipe
Tuna Stroganoff Recipe
Tuna Noodle Casserole
Recipe for Tuna Casserole with Spaghetti
Tuna Casserole with Hard Cooked Eggs
Tuna Casserole with Peas and Macaroni
Tuna Casserole with Cashews
Tuna Casserole with Biscuit Topping
Tuna Noodle Delight - Tuna Casserole
Tuna Macaroni Casserole
Tuna Noodle Florentine Casserole
Tuna Crunch Pie
Tuna Salad
Tuna Recipes
Fresh Tuna Recipes
Tuna Casserole Recipes
Main Dish Casseroles
Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter
