18 December, 2020
Layered Tuna Bake
Layered Tuna Bake
Easy, tasty and freezable
Ingredients
Tuna Bake
- 2 cans (6 ½ oz each) tuna drained
- ½ cup shredded cheddar cheese
- ¼ cup chopped onion
- ¼ cup chopped celery
- ¼ cup chopped toasted almonds
- 2 tbls lemon juice
- 1 egg
- ½ tsp salt
- ¼ tsp pepper
- 2 cups Bisquick baking mix
- ⅔ cup milk
- ¼ cup mayonnaise or salad dressing
- 1 egg yolk, beaten
Dill Sauce
- 2 tbsp butter or margarine
- 2 tbsp Bisquick baking mix
- ½ tsp dry dill weed
- ¼ tsp salt
- ⅛ tsp pepper
- 1 cup milk
Instructions
Tuna Bake
- Heat oven to 400 degrees.
- Grease baking dish, 8×8".
- Mix Tuna, Cheese, onion, celery, almonds, lemon juice, egg, salt and pepper.
- Mix baking mix, milk and mayonnaise, beat vigorously 20 strokes.
- Spread half the dough in dish, top with tuna mixture.
- Spread remaining dough over tuna mixture.
- Brush with egg yolk.
- Bake until deep golden brown, 25 to 30 min.
- Serve with Dill Sauce. 6-8 servings.
Dill sauce
- Heat margarine or butter in 1 qt saucepan over low heat until melted.
- Stir in Bisquick baking mix, dried dill weed, salt and pepper.
- Cook over low heat, stirring constantly, until smooth and bubbly: remove from heat.
- Stir in milk.
- Heat to boiling, stirring constantly and until it thickens.