Creamed Tuna Cheese Swirls Recipes

Steps:

• 1. In a large stock pot put the butter and oil in pot, add the chopped onions, celery and sauté on medium heat. Saute until onions are translucent and soft, cook for about 5 to 7 minutes, making sure you do not brown or burn them. After the onions and celery are cooked add the 2 tablespoons of flour to make a roux whisking constantly cooking for 1 to 2 minutes without burning the flour on a medium to low heat, this will thicken your sauce. Add the Cream of Chicken, and Cream of Celery soup. Fill the cans of soup up with milk and pour into stock pot. Whisk until all blended and bubbly, cooking on medium heat. Add the parsley, peas, 1 cup of the Sharp Shredded Cheese, tuna, salt and Pepper stirring and whisking until well blended. After this mixture has reach a bubbly state turn down to a very low heat.
• 2. Now lets make biscuits. The Bisquick Mix tells you right on the side of the box how to make the biscuits. Follow the directions when your dough is all formed and ready to go dump out of bowl on to a lightly floured surface. Take out your rolling pin and roll out dough until paper thin. It does not have to be perfect and it can be in a big circle, it will be fine. Once you get the dough thin add 1 1/2 cups of Sharp Shredded Cheese and 1 1/2 cups of the Monterey Jack Shredded Cheese sprinkling all over the dough until it is covered. Start where the dough edge that is closest to you is start rolling it away from you until you have rolled the dough into a log. Now pinch the sides closed and pinch the edges to keep it closed. Slice dough 2 1/2 inches wide. You will make this dough log twice to be able to cover the top of your casserole dish.
• 3. Lightly spray your casserole dish with oil. Bring up the heat on your tuna mixture until it is bubbly hot then pour mixture into the casserole dish. It's important that the creamy tuna mixture is really bubbly hot so it will cook the bottom of the rolls. Take your cheesy swirl rolls and place on top of the creamy tuna mixture, placing them on top until all the surface is covered in glorious cheesy swirl biscuits. Bake uncovered for 30 minutes at 375. You must serve this with homemade mash potatoes! Pour the cooked cream tuna mixture over the potatoes and top with your fluffy cheesy biscuits. Enjoy!

Steps:

• Combine flour, baking powder and salt; cut in shortening till mixture resembles coarse meal. Add milk all at once and mix just until dough follows fork around bowl.
• Turn out on lightly floured surface; knead gently 30 seconds. Roll or pat 1/2 inch thick and spread with cheese. Roll as for jelly roll and cut in 1 inch slices. Bake on sprayed baking sheet at 450 for 12-15 minutes.
• Meanwhile make sauce by combining flour, salt, pepper and milk in saucepan over medium heat. Stir with wire whisk until flour is dissolved. Cook over medium heat until sauce thickens. Add tuna and stir to combine. Serve sauce over cheese swirls.

Steps:

• In a medium saucepan over medium-low heat, mix tuna and soup. Gradually stir in the milk. Cook 5 to 10 minutes, stirring occasionally, until slightly thickened.
• Toast the bread. Pour equal amounts of the tuna mixture over each slice of toasted bread and season with salt and pepper to serve.

Steps:

• Heat oven to 425*.
• Cook and stir onion and pepper in shortening in saucepan until tender. Stir in 1/4 cup baking mix. Add soup; gradually stir in milk. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute. Stir in tuna, peas and lemon juice.
• Pour mixture into ungreased baking dish, 11-1/2x 7-1/2x 1 1/2". Keep hot in oven while preparing biscuits.
• Stir 2 cups baking mix and the water to a soft dough. Gently smooth dough into a ball on floured cloth-covered board. Knead 5 times.
• Roll dough into a rectangle, 15x9 inches; sprinkle with cheese. Roll up, beginning at wide side. Seal well by pinching edges into dough. Cut into twelve 1 1/4-inch slices. Place slices cut side down on hot tuna mixture.
• Bake 20 to 25 minutes.

Steps:

• Melt butter in a small saucepan over medium heat. Stir flour into melted butter until smooth and slowly stream milk into the mixture while whisking continually. Bring mixture to a simmer and cook until thickened, about 5 minutes.
• Reduce heat to medium-low. Stir tuna into the milk mixture; season with salt and pepper. Cook until tuna is warmed, 2 to 3 minutes.
• Ladle tuna mixture over toasted bread to serve.

Steps:

• Preheat oven to 425 degrees. Lightly butter 11/2 to 2-quart casserole and set aside.
• Tuna Mixture:
• Stir-fry onion in butter in a large heavy skillet over moderate heat, until lightly browned, about 5 to 8 minutes. Blend in flour and salt, then broth. Add milk and heat, stirring constantly until thickened and smooth, 3 to 5 minutes. Mix in tuna, sour-cream, pimiento and lemon juice; set off heat, but keep warm.
• Cheese Swirl Biscuits:
• Sift flour, baking powder, and salt together into a large mixing bowl. Add shortening and cut in with pastry blender until texture of coarse meal. Add milk and fork briskly to make soft dough. On a lightly floured surface, roll the dough into a 12 by 8 by 1/4-inch rectangle. Scatter cheese evenly on top, then jelly-roll style, starting from short end, to form roll 8 inches long. With floured sharp knife, slice 1-inch thick. Spoon tuna mixture into casserole. Space biscuits evenly on top, arranging so spiral designs show. Bake, uncovered, until biscuits puff and brown slightly -- about 20 minutes. In a saucepan with 1/2 cup boiling water add frozen peas, follow directions on the back of package. Drain. In a glass bowl, toss peas, with butter and dried mint.

Steps:

• Stir mayonnaise and cream cheese together in a bowl until smooth. Add tuna, carrot, and red pepper; season with pepper.

Steps:

• Mix soup and milk until well blended, heat until very hot (do not boil) add tuna and pimientos.
• Heat until hot and serve over toast or biscuits.
• Garnish with a couple of small sweet pickles (goes great with this).