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Steps
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.
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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.
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