The original recipe appeared in Our Best Recipes, published in 1978 to compile the previous year's Southern Living recipes. My Best Production of 1978 called tonight to ask me to dig up this recipe for him. Even as a picky toddler, he loved it.
My Private Note
Units: US | Metric
- 3 tablespoons butter (the stick kind, not tub) or 3 tablespoons margarine (the stick kind, not tub)
- 6 tablespoons all-purpose flour
- 3 cups milk
- 1 teaspoon salt
- 1 pinch pepper
- 2 (6 ounce) envelopes tuna
- 1 medium onion, chopped and softened by lightly sauteing
- 1/2 cup shredded cheddar cheese
- 1 (11 ounce) can refrigerated buttermilk biscuits (10 biscuits or tube)
- 1Make traditional white sauce: melt butter in saucepan over low/medium to medium heat. Add flour and stir for a minute or two until mixture bubbles. Gradually add milk, stirring constantly. Continue to stir as the sauce heats up, thickens and reaches a slow boil. Remove from heat, season with salt and pepper.
- 2Combine white sauce, tuna and onion and spoon into a lightly greased two-quart casserole or baking dish. Top with shredded cheese. Arrange biscuits on top and bake at 350 degrees for 40 minutes.
- 3*For two people, the recipe can be halved; use a small can of refrigerated biscuits (5-6 biscuits.) *Original recipe called for chopped green pepper, which would have been greeted at my house with the enthusiasm level generally reserved for brussels sprouts or Black Plague. Add it if you did a better job raising your children than I did. And cut down on the onion and finely chop it to conceal it from the suspicious eyes of finicky children (or their father.).
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Nutritional Facts for Baked Tuna With Biscuits
Serving Size: 1 (205 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 450.8
- Calories from Fat 209
- Total Fat 23.3 g
- Saturated Fat 10.9 g
- Cholesterol 64.2 mg
- Sodium 1099.6 mg
- Total Carbohydrate 35.7 g
- Dietary Fiber 0.8 g
- Sugars 4.7 g
- Protein 24.0 g