Tuna Cobbler

Cozy up to a tasty tuna casserole that's topped wtih tender biscuits.

  • Prep Time 15 min
  • Total Time 40 min
  • Servings 4

Ingredients

1 1/2
cups Green Giant™ Steamers™ frozen mixed vegetables
2
cans (5 oz each) tuna, drained
1
can (10 3/4 oz) condensed cream of chicken soup
1/2
cup milk
1
jar (2 oz) sliced pimientos, drained, if desired
2
tablespoons sweet pickle relish
1
teaspoon lemon juice
1
cup Original Bisquick™ mix
1/3
cup cold water
Paprika, if desired

  • 1 Heat oven to 400°F. Spray 1 1/2-quart round casserole with cooking spray.
  • 2 In 2-quart saucepan, stir frozen vegetables, tuna, soup, milk, pimientos, relish and lemon juice until well mixed. Heat over medium heat 6 to 8 minutes, stirring occasionally, until vegetables are thawed and mixture is hot and starts to bubble. Pour into casserole.
  • 3 In medium bowl, stir Bisquick mix and cold water with fork until soft dough forms; beat vigorously 30 seconds. Drop dough by 4 spoonfuls onto tuna mixture; sprinkle with paprika.
  • 4 Bake uncovered 20 to 25 minutes until biscuits are golden brown.

Expert Tips

Sliced melon or cantaloupe sprinkled with a little chopped fresh mint is a refreshing side dish for this creamy cobbler.

Canned salmon is a simple twist in place of tuna.

Cut 6 slices of American cheese diagonally in half to make triangles. Slightly overlap the triangles on top of the baked casserole, and let stand 5 minutes until the cheese melts.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
320
(
Calories from Fat
90),
% Daily Value
Total Fat
11g
11%
(Saturated Fat
3g,
3%
Trans Fat
1g
1%
),
Cholesterol
35mg
35%;
Sodium
1350mg
1350%;
Total Carbohydrate
31g
31%
(Dietary Fiber
2g
2%
  Sugars
7g
7%
),
Protein
28g
28%
;
% Daily Value*:
Vitamin A
30%;
Vitamin C
10%;
Calcium
10%;
Iron
15%;
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.