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Tuna Cheese Whirl Casserole

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Tuna Cheese Whirl Casserole



Ingredients :

  • 2 cups biscuit mix
  • 1 ⅔ cups milk
  • 1 (8 ounce) package sliced pimento cheese
  • 1 tablespoon chopped pimento
  • 1 tablespoon chopped onion
  • ¼ cup chopped green bell pepper
  • 2 tablespoons butter
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1 (5 ounce) can tuna
  • drained
  • Methods :

  • Preheat oven to 425 degrees F (220 degrees C). Grease a 1 1/2 or 2 quart casserole dish.
  • In a small bowl, combine baking mix with 2/3 cup milk and knead until the dough pulls together. Turn the dough onto a floured surface and form into a rectangle 1/4 to 1/2 inches thick. Arrange 1/2 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 onions and bell pepper in butter until soft.
  • Pour soup into the saucepan, along with 1 cup milk, tuna, and 1/2 of the pimento cheese. Cook the mixture over a medium heat until the cheese is melted. 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 preheated oven for 25 minutes or until whirls are golden brown.
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