Tuna Cheese Whirl Casserole Recipe

Tuna Cheese Whirl Casserole Recipe

How To Make Tuna Cheese Whirl Casserole

This casserole recipe yields a cheesy delicious meal that’ll be the talk of the table! Tender doughs are baked in a rich tuna-pimento sauce for a rich meal.

Preparation: 20 minutes
Cooking: 35 minutes
Total: 55 minutes



  • 2cupsbiscuit mix
  • 1⅔cupsmilk
  • 8ozpimento cheese,(1 package), sliced
  • 1tbsppimento,chopped
  • 1tbsponion,chopped
  • ¼cupgreen bell pepper,chopped
  • 2tbspbutter
  • 10¾ozcondensed cream of mushroom soup,(1 can)
  • 5oztuna,(1 can), drained


  1. Preheat the oven to 425 degrees F. Grease an 8×8-inch casserole dish.

  2. In a small bowl, combine the baking mix with ⅔ cup of milk and knead until the dough pulls together. Turn the dough onto a floured surface and form into a rectangle ¼ to ½-inches thick.

  3. Arrange ½ of the pimento cheese and the pimentos on the dough and roll up the dough lengthwise. Cut the roll into 6 equal portions.

  4. In a large saucepan, cook the onions and bell pepper in butter until soft.

  5. Pour the soup into the saucepan, along with remaining milk, tuna, and remaining sliced pimento cheese. Cook the mixture over medium heat until the cheese is melted.

  6. Pour the mixture into the prepared casserole dish. Arrange the 6 slices of dough, cut-side down, on top of the sauce in the casserole dish. Push the dough into the sauce.

  7. Bake in the oven for 25 minutes or until the whirls are golden brown.

  8. Serve and enjoy.


  • Calories: 456.48kcal
  • Fat: 26.82g
  • Saturated Fat: 13.25g
  • Trans Fat: 0.17g
  • Monounsaturated Fat: 9.00g
  • Polyunsaturated Fat: 2.97g
  • Carbohydrates: 33.27g
  • Fiber: 1.41g
  • Sugar: 8.80g
  • Protein: 20.28g
  • Cholesterol: 62.50mg
  • Sodium: 1248.07mg
  • Calcium: 389.58mg
  • Potassium: 370.19mg
  • Iron: 1.62mg
  • Vitamin A: 165.63µg
  • Vitamin C: 7.80mg
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