Oriental Tuna Casserole

Name: Oriental Tuna Casserole
Ingredients: 1 (16 oz.) pkg. frozen Chinese pea pods; 1 (10 3/4 oz.) can cream of mushroom soup; 1/4 c. milk; 2 (6 1/2 oz.) cans tuna, drained; 1/2 c. sliced green onions; 1/2 c. diagonally sliced celery; 1 (8 oz.) can sliced water chestnuts, drained; 1 c. Bisquick baking mix; 3 Tbsp. water; 2 Tbsp. soy sauce; 1 Tbsp. margarine, melted; 2 tsp. sesame seed

12 ingredients

15 steps

Ingredients

1 (16 oz.) pkg. frozen Chinese pea pods
1 (10 3/4 oz.) can cream of mushroom soup
1/4 c. milk
2 (6 1/2 oz.) cans tuna, drained
1/2 c. sliced green onions
1/2 c. diagonally sliced celery
1 (8 oz.) can sliced water chestnuts, drained
1 c. Bisquick baking mix
3 Tbsp. water
2 Tbsp. soy sauce
1 Tbsp. margarine, melted
2 tsp. sesame seed

Directions

1

Heat oven to 425°.
2

Rinse pea pods under running cold water to separate; drain.
3

Mix pea pods, soup, milk, tuna, onions, celery and water chestnuts in 3-quart saucepan.
4

Heat to boiling, stirring constantly.
5

Reduce heat.
6

Keep warm.
7

Mix baking mix, water and soy sauce until soft dough forms; beat vigorously 20 strokes.
8

Gently smooth dough into balls on well-floured cloth-covered board.
9

Knead 5 times.
10

Roll into 5-inch squares. Cut dough into 1-inch squares.
11

Pour hot tuna mixture into ungreased 1 1/2-quart round casserole.
12

Top with dough squares; spread dough with melted butter.
13

Sprinkle with sesame seed.
14

Bake until golden brown, about 15 minutes.
15

Makes 5 or 6 servings.