Tuna Surprise

There's nothing like my famous tuna surprise. Kids will love this biscuit-topped casserole, and so will the cook: it takes less than 50 minutes.



PREP: 25 minutes
BAKE: 15 minutes
OVEN: 425 F
MARES: 4 servings

INGREDIENTS
1 cup packaged biscuit mix
1/3 cup milk
1/2 cup Winch cubes or shredded process American cheese (2 ounces)
2 tablespoons butter
2 tablespoons all-purpose flour
1/4 teaspoon salt
Dash black pepper
1 3/4 cups milk
1 teaspoon instant chicken bouillon granules
1 9-ounce can tuna, drained and flaked
1 10-ounce package frozen peas and carrots, thawed
1/3 cup chopped green sweet pepper
2 tablespoons chopped pimiento
2 tablespoons chopped onion

PREPARATION
1. In a medium bowl combine biscuit mix and milk. Stir just until combined. Stir in cheese; set aside.
2. In a medium saucepan melt butter over medium heat. Stir in flour, salt, and black pepper. Add milk and bouillon granules all at once. Cook and stir until thickened and bubbly. Add tuna, peas and carrots, sweet pepper, pimiento, and onion. Bring mixture to boiling.
3. Transfer to a 2-quart casserole. Drop the biscuit mixture in 8 mounds onto hot tuna mixture. Bake in a 425 F oven for 15 to 20 minutes or until biscuits are golden.

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