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TUNA COBBLER

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

 

Ingredients

 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
 

Directions

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.

2.
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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