Bisquick Tuna Casserole Recipe

Ingredients :
1/3 cup green peppers (chopped), 1/3 cup onion (chopped), 3 tablespoons shortening, 1/4 cup bisquick, 10 3/4 ounce can condensed cream of mushroom soup, 3/4 cup milk, 6 1/2 ounce can water-packed tuna (drained), 2 cup frozen peas and carrots (thawed), 1 tablespoon lemon juice, 3/4 cup cheddar cheese (shredded)

Preparation :
Preheat oven to 430F. Fry the green pepper and onions in the shortening until the onion turns translucent. Turn the heat down to medium and stir in 1/4 cup bisquick. Slowly add the soup, stirring constantly and heat to boiling. Stir in tuna, peas and lemon juice. Pour into 11×3/4×7 1/2 inch baking dish. Place in oven while preparing biscuits.

Biscuits

Ingredients :
2 cups bisquick, 1/2 cup cold water

Preparation :
Combine the bisquick and water and form dough into a ball. On a floured board lightly knead the dough and roll into a 15×9 inch rectangle. Sprinkle with cheese, roll up tightly, beginning at wide side. Seal well by pinching edges of dough. Cut into twelve 1 1/4 inch slices. Place cut sides down on tuna mixture. Bake 25 minutes.