Tuna & Biscuits |
| Name: |
Brandi Wine Reyes |
| Base: |
Charleston Naval Weapons Station |
| Recipe: |
1-7 oz. can white tuna, drained (or a can of chicken if you don't like tuna); 2 cans cream of chicken soup (or mix any 2 cream soups such as mushroom, celery, chicken with herbs, etc.); 1 cup milk; 1 tube biscuits (if use Grands will need more soup and milk). Pre-heat oven to 375. Heat soup, milk, and tuna in saucepan until warmed through. Arrange 10 biscuits in 9x12 greased pan, biscuits should not touch. Pour soup mixture over biscuits (should be enough to just barely cover biscuits) and bake in oven 25-35 minutes--some biscuits take longer to cook through than others. Cooked through when biscuits are lightly browned on top. This recipe has a variety of options. Cheese can be added on top during the last 5 minutes of baking. Broccoli pieces can be added to the soup mixture. More of either tuna or chicken could be added to be even heartier. Can cut recipe in half and use 5-count biscuit, small can of tuna, and only one can of soup for a quick lunch. Add a side dish of your favorite vegetables or salad for an easy and inexpensive meal! |
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