This is a great way to use up leftover cooked rice and vegetables
12 oz. water pack tuna, drained
1 cup peas or a frozen veggie mix with peas, corn, carrots like I used
1-1/4 cups chicken broth
1cup cooked rice
1-1/2 cups Quick Mix-recipe is on the site
1/3 cup milk
1 cup cheddar cheese or the cheese of your choice, and some to sprinkle on top towards end of baking
preheat the oven to 425 degrees.
Butter a one and a half quart casserole-that equates to 6 cups capacity.
Combine drained tuna, peas or mixed vegetables, broth and rice and about 1/3 cup shredded Cheddar in a medium bowl pour into prepared casserole.
In a medium bowl, combine quick mix and milk and stir until blended.
On a lightly floured surface, knead the dough 10 times and roll out into a 6 inch by 10 inch and 1/4 inch thick.
Sprinkle with the cheese and Roll Up Jelly Roll fashion. Cut the edges carefully and cut into 1/2 inch slices. Place the slices on top of the casserole and bake 15 to 20 minutes, until the biscuits are golden brown. This will make 4 to 6 servings depending on how hungry people are!
This recipe was adapted by
Polly Motzko from “Tuna-Cheese Swirls” in the Make a Mix Cook Book by Eliason, Westover and Harward.