| 2 1/4 | cups Original Bisquick® mix |
| 2 2/3 | cups milk |
| 1/4 | cup grated Parmesan cheese |
| 1 | can (12 oz) chunk light tuna in water, drained |
| 1/8 | teaspoon pepper |
| 2 | cups Green Giant® Valley Fresh Steamers™ frozen broccoli cuts |
Serve with...
Kid Salad
Total Time:
20 min
| 1. | Heat oven to 450°F. In medium bowl, stir 2 cups of the Bisquick mix and 2/3 cup of the milk until soft dough forms. On ungreased cookie sheet, drop dough by 6 spoonfuls. Bake 8 to 10 minutes or until tops are golden brown. |
| 2. | Meanwhile, in 2-quart saucepan, stir remaining 2 cups milk and 1/4 cup Bisquick mix with wire whisk until completely smooth. Cook over medium heat 9 to 11 minutes, stirring constantly, until sauce thickens. Gently stir in cheese, tuna and pepper. Cook 1 to 2 minutes, stirring constantly, until hot. |
| 3. | Cook broccoli as directed on package; drain. |
| 4. | To serve, split each biscuit; arrange bottoms on serving plate. Top each with slightly less than 1/2 cup tuna mixture and 1/4 cup broccoli. Top with biscuit tops. |
| No change. |
|
| Sliced cucumbers and tomato wedges make a colorful side for the biscuits. |
Nutrition Information:
320 ( 80); 9g ( 4g, 2g); 25mg; 820mg; 37g ( 2g, 7g); 22g 15%; 15%; 25%; 15% 2 ; 0 ; 1 ; 2 ; 1/2 2 1/2