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.
Serves:
Ingredients
- 2cupsbiscuit mix
- 1â…”cupsmilk
- 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
Instructions
-
Preheat the oven to 425 degrees F. Grease an 8×8-inch casserole dish.
-
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.
-
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.
-
In a large saucepan, cook the onions and bell pepper in butter until soft.
-
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.
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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.
-
Bake in the oven for 25 minutes or until the whirls are golden brown.
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Serve and enjoy.
Nutrition
- Calories:Â 456.48kcal
- Fat:Â 26.82g
- Saturated Fat:Â 13.25g
- Trans Fat:Â 0.17g
- Monounsaturated Fat:Â 9.00g
- Polyunsaturated Fat:Â 2.97g
- Carbohydrates:Â 33.27g
- Fiber:Â 1.41g
- Sugar:Â 8.80g
- Protein:Â 20.28g
- Cholesterol:Â 62.50mg
- Sodium:Â 1248.07mg
- Calcium:Â 389.58mg
- Potassium:Â 370.19mg
- Iron:Â 1.62mg
- Vitamin A: 165.63µg
- Vitamin C:Â 7.80mg
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