Real Recipes From Real Home Cooks ®

tuna-sauced bisquits

(1 rating)
Recipe by
Patty Ward
Cuyahoga Falls, OH

This is one of those easy, tasty quick dinners for when you are too tired to even think about cooking! Seems like I made this at least once per week while I was a working person-now that I am retired, I still make it often! :) If you like canned tuna, bisquits in the can and the microwave, well this recipe is for you too! Enjoy!

(1 rating)
yield 4 serving(s)
prep time 5 Min
cook time 10 Min

Ingredients For tuna-sauced bisquits

  • 1 can
    low fat cream of mushroom soup
  • 1/2 c
    frozen peas
  • 1 can
    white albacore tuna, drained and flaked
  • 4 oz
    can mushrooms stems and pieces, drained
  • 1 tsp
    lemon juice, fresh
  • 1/4 tsp
    dried dillweed, crushed
  • shredded cheddar cheese, sprinkled on last
  • 1
    pkg (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

  • 1
    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.
  • 2
    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.
  • 3
    I add a mixed green salad and we have fresh fruit or no sugar added pudding for dessert.