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Steps
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.
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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.
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