Tuna Cheese Whirl Casserole recipe

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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

Nutrition Info

434.9 calories
carbohydrate: 33 g
cholesterol: 57 mg
fat: 24.7 g
fiber: 0.2 g
protein: 20.4 g
saturatedFat: 12.5 g
servingSize: -
sodium: 1462.7 mg
sugar: 6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 425 degrees F (220 degrees C). Grease a 1 1/2 or 2 quart casserole dish.

  2. 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.

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

  4. 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.

  5. Bake in preheated oven for 25 minutes or until whirls are golden brown.

Recipe Yield

6 servings

Recipe Note

This is a different breed of tuna and cheese casserole. A stunning new style of hot dish that will turn the world upside down.

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