Ingredients

Yield: 8 servings

For Creamed Tuna:
3 tablespoons chopped onion
1/3 cup chopped green pepper
4 tablespoons margarine
1 teaspoon salt
A little black pepper
6 tablespoons flour
1 can chicken soup with rice
1 1/2 cups milk
1 - 7-ounce can white tuna
1 tablespoon lemon juice

For Cheese Swirls:
2 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
4 teaspoons shortening
2/3 cup milk
3/4 cup grated American cheese
2 tablespoon chopped pimento
Dash cayenne pepper

Directions

To prepare Creamed Tuna, melt margarine in pan. Add chopped green pepper and onion. Cook slowly until tender. Add salt, pepper and flour. Add chicken soup gradually, stirring constantly. Add milk and stir until thick and smooth. Add tuna and lemon juice. Pour into a good-sized casserole. Cover with Cheese Swirls. Bake at 425 degrees for 25 minutes. (If you have prepared the Creamed Tuna ahead and it is stored in the refrigerator, be sure it is warmed before putting Cheese Swirls on top. Otherwise, the bottoms of biscuits will be underdone.

To prepare Cheese Swirls, sift flour. Measure. Sift together into a bowl with baking powder and salt. Cut in shortening. Add milk and mix lightly with fork. Roll into rectangular shape. Sprinkle with grated cheese and chopped pimento and a dash of cayenne. Roll like jelly roll. Cut in slices and place over creamed tuna.

Each serving contains 359 calories, 14 g fat, 40 g carb, 1128 mg sodium, 28 mg cholesterol.