RecipeFish and ShellfishYield: Serves 6Cook time: 12 min
Tuna-Biscuit Casseroles
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 177. Vision transcription from the scanned page; needs review.
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Ingredients
- 1/2 cup chopped onion
- 1/4 cup margarine or butter
- 1/3 cup all-purpose flour
- 2 teaspoons instant chicken bouillon granules
- 1/2 teaspoon dried thyme, crushed
- 2 1/2 cups milk
- two 6 1/2-ounce cans tuna, drained and broken into chunks
- 1 cup cooked mixed vegetables
- 3 tablespoons snipped parsley
- 1 package (6) refrigerated biscuits
Instructions
- Cook onion in margarine till tender. Stir in flour, bouillon granules, thyme, and 1/8 teaspoon pepper.
- Add milk. Cook and stir till thickened and bubbly. Stir in tuna, vegetables, and parsley. Cook and stir till heated through.
- Immediately pour mixture into six 10-ounce casseroles. Quarter biscuits; place four pieces atop hot filling in each casserole.
- Bake in a 400° oven 10 to 12 minutes till biscuits are lightly browned.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image: Image note: AI-generated representative illustration based on this card's ingredients and instructions; not an original Better Homes and Gardens photograph.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.
BHG1989needs-reviewimage-source-ai-generatedimage-representative