Recipe by ColCadsMom
We love biscuit cups with hot fillings, and this is one of the few ways that my boys will eat tuna. They go well with chips or salad, but will also hold up as an entree with veggie sides. This was originally in a Betty Crocker cookbook, but I omitted the peas called for because my family doesn't care for them. I have used light mayo, butter, and cheese, and they are still good.
Top Review by Kittencal@recipezazz
what a great idea, I used dryed dill as I ran out of fresh I have to say I prefer the fresh better, I also sauteed some fresh minced garlic with the onion and celery, I also added in some fresh lemon juice to the tuna mixture, my family loved this, thanks for sharing this great recipe Dawn!
- 1 (10 count) package refrigerated biscuits
- 1⁄4 cup celery, diced
- 1⁄4 cup onion, chopped
- 1 tablespoon butter
- 1⁄3 cup mayonnaise
- 1 teaspoon dry mustard
- 1⁄2 teaspoon dill weed
- 2 (6 ounce) cans tuna, drained
- 1 cup cheddar cheese, shredded
Directions See How It's Made
- Separate biscuits, and pinching a small section off each, form 12 instead of 10. Flatten, and spread over the BOTTOM of muffin cups. Place dough side up on a baking sheet and bake at 400 degrees for 5-7 minutes or until lightly browned.
- Meanwhile, saute celery and onion in butter until tender. Stir in mayonnaise, mustard, and dillweed. Stir in tuna and half the cheese. Spoon evenly into biscuit cups.
- Bake 5-7 minutes or until bubbly. Top with remaining cheese, and bake 2-3 minutes more until cheese melts.