If you like canned tuna, bisquits in the can and the microwave, well this recipe is for you too!
1 can(s)low fat cream of mushroom soup
1/2 cfrozen peas
1 can(s)white albacore tuna, drained and flaked
4 ozcan mushrooms stems and pieces, drained
1 tsplemon juice, fresh
1/4 tspdried dillweed, crushed
·shredded cheddar cheese, sprinkled on last
1pkg (6) prebaked heat & serve bisquits, split
·notation: i sometimes add a can of diced potatoes, drained as well. hubby likes them "in there".
How to Make Tuna-Sauced Bisquits
- In 1 2 quart microwave-safe casserole combine soup, tuna, mushrooms, frozen peas, lemon juice and dillweed. Microwave covered on 100% (high) power for 5-7 minutes or until bubbly stirring twice.
- Arrange two or four bisquits on a microwave-safe plate. Reserve remaining bisquits for another use. Cook bisquits on high for 1 - 2 minutes or until heated through. Arrange two bisquit halves on each plate. Spoon tuna mixture atop biscuits and sprinkle with cheese. Microwave on high to quickly melt cheese. 20-30 seconds. Makes 2-4 servings.
- I add a mixed green salad and we have fresh fruit or no sugar added pudding for dessert.