| 2 | cans (5 oz each) tuna in water, drained, flaked |
| 1 | can (10 3/4 oz) condensed cream of chicken & mushroom soup |
| 1 1/2 | cups Green Giant® Valley Fresh Steamers™ frozen mixed vegetables, thawed, drained |
| 2/3 | cup milk |
| 1 1/4 | cups Original Bisquick® mix |
| 1/3 | cup shredded Cheddar cheese |
| 1/2 | cup milk |
| 2 | tablespoons butter or margarine, melted |
| 1/8 | teaspoon garlic powder |
Serve with...
Apple-Grapefruit Salad
Total Time:
20 min
| 1. | Heat oven to 425°F. In ungreased 2-quart casserole, mix tuna, soup, vegetables and 2/3 cup milk. Bake uncovered 20 minutes. |
| 2. | In medium bowl, stir Bisquick mix, cheese and 1/2 cup milk until soft dough forms. Drop dough by 6 spoonfuls onto hot tuna mixture. |
| 3. | Bake uncovered 10 to 12 minutes or until biscuits are golden brown. Mix butter and garlic powder; brush over warm biscuits. |
| In step 3, increase bake time to 13 to 15 minutes. |
|
| You can use two 5-ounce cans of chunk chicken instead of the tuna. |
|
| Be sure to use canned tuna packed in water for this recipe. Per serving, it reduces the fat by 3 grams and yields 30 fewer calories than if you'd used oil-packed tuna. |
|
| You can substitute condensed cream of celery or cream of chicken soup for the mushroom soup. |
Nutrition Information:
320 ( 120); 14g ( 6g, 1g); 40mg; 930mg; 29g ( 3g, 5g); 20g 50%; 0%; 15%; 10% 1 1/2 ; 1/2 ; 0 ; 2 ; 2 1/2 2