Tuna Casserole
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55 MINUTES COOKING TIME INGREDIENTS
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
½ teaspoon onion salt
1 (10-½-ounce) can condensed Cream of Celery soup
1-1/3 cups milk
2 ounces Process American Cheese, shredded (1/2 cup)
1 (9-¼-ounce) can tuna, drained and broken into chunks
1 cup cooked peasADVANCED PREPARATION
In saucepan melt butter; blend in flour and onion salt. Stir in cream of celery soup; add milk. Cook and stir until thick and bubbly. Add cheese and stir until melted. Remove from heat.
Stir in tuna, and cooked peas.
Turn into a 10 x 6 x 1-¾-inch baking dish. Cover; Freeze.
BEFORE SERVING
Bake frozen casserole, uncovered, at 425 degrees until bubbly, 40 to 45 minutes; stir occasionally.
Halve 1 package refrigerated buttermilk biscuits (6 biscuits). Arrange on top of bubbling hot casserole. Bake until biscuits are golden brown, about 8 to 10 minutes more.
Serves 4