Recipe courtesy of Jean Anderson

Cheese-Swirled Tuna Casserole with Green Peas and Mint

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  • Total: 1 hr 5 min
  • Prep: 45 min
  • Cook: 20 min
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Tuna Mixture:

1/4 cup minced yellow onion

3 tablespoons butter

6 tablespoons flour

1 teaspoon salt

1 (10 3/4-ounce) can chicken broth

1 1/2 cups milk

1 (6-ounce) can tuna, drained and flaked

1 tablespoon fresh lemon juice

1/4 cup sour-cream

1/3 cup minced, canned pimientos, drained

Cheese Swirl Biscuits:

2 cups sifted flour

3 teaspoons baking powder

1/2 teaspoon salt

1/4 vegetable shortening

2/3 cup milk

1/2 cup shredded sharp Cheddar or American cheese

Green Peas and Mint:

1 box frozen peas

2 tablespoon butter

1 teaspoon dried mint


  1. Preheat oven to 425 degrees. Lightly butter 11/2 to 2-quart casserole and set aside. 
  2. Tuna Mixture: 
  3. Stir-fry onion in butter in a large heavy skillet over moderate heat, until lightly browned, about 5 to 8 minutes. Blend in flour and salt, then broth. Add milk and heat, stirring constantly until thickened and smooth, 3 to 5 minutes. Mix in tuna, sour-cream, pimiento and lemon juice; set off heat, but keep warm. 
  4. Cheese Swirl Biscuits: 
  5. Sift flour, baking powder, and salt together into a large mixing bowl. Add shortening and cut in with pastry blender until texture of coarse meal. Add milk and fork briskly to make soft dough. On a lightly floured surface, roll the dough into a 12 by 8 by 1/4-inch rectangle. Scatter cheese evenly on top, then jelly-roll style, starting from short end, to form roll 8 inches long. With floured sharp knife, slice 1-inch thick. Spoon tuna mixture into casserole. Space biscuits evenly on top, arranging so spiral designs show. Bake, uncovered, until biscuits puff and brown slightly -- about 20 minutes. In a saucepan with 1/2 cup boiling water add frozen peas, follow directions on the back of package. Drain. In a glass bowl, toss peas, with butter and dried mint.