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Betty Crocker Ultimate Bisquick Cookbook
Prep Time; 15 Minutes
Start To Finish: 40 Minutes
4 Servings



 1½ cups frozen mixed vegetables
• 2 cans (6 oz each) tuna, drained
• 1 can (10.75 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. 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.

In medium bowl, stir Bisquick mix and cold water until soft dough forms; beat vigorously 30 seconds. Drop dough by 4 spoonfuls onto tuna mixture; sprinkle with paprika.

3. Bake uncovered 20 to 25 minutes until biscuits are golden brown.

    Salmon Cobbler: Substitute 2 cans (6 ounces each) boneless, skinless salmon, drained, for the tuna.

    Quick Tip: 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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