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+--- Thread: Tuna Cheese Whirl Casserole (/showthread.php?tid=162012)
Tuna Cheese Whirl Casserole - tubeN2 - 09-28-2004
INGREDIENTS: [ul] [li]2 cups biscuit mix [li]1 2/3 cups milk [li]1 (8 ounce) package sliced pimento cheese [li]1 tablespoon chopped pimento [li]1 tablespoon chopped onion [li]1/4 cup chopped green bell pepper [li]2 tablespoons butter [li]1 (10.75 ounce) can condensed cream of mushroom soup [li]1 (6 ounce) can tuna, drained [/li][/ul]
DIRECTIONS: [ol] [li][#333333]Preheat oven to 425 degrees F (220 degrees C). Grease a 1 1/2 or 2 quart casserole dish.[/#333333] [li][#333333]In a small bowl, combine baking mix with 2/3 cup milk and knead until the dough pulls together. Turn the dough onto a floured surface and form into a rectangle 1/4 to 1/2 inches thick. Arrange 1/2 of the pimento cheese and the pimentos on the dough and roll up the dough lengthwise. Cut the roll into 6 equal portions.[/#333333] [li][#333333]In a large saucepan, cook onions and bell pepper in butter until soft.[/#333333] [li][#333333]Pour soup into the saucepan, along with 1 cup milk, tuna, and 1/2 of the pimento cheese. Cook the mixture over a medium heat until the cheese is melted. Pour the mixture into the prepared casserole dish. Arrange the 6 slices of dough, cut-side down, on top of the sauce in the casserole dish. Push the dough into the sauce.[/#333333] [li][#333333]Bake in preheated oven for 25 minutes or until whirls are golden brown.[/#333333] [/li][/ol]
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