This is a good week night casserole for the family. One of my friends from back home in NC made this for supper one night and had me and my family over. From than on it was a meal I kept in mind when wanting something made with can Tuna.
(6 ounce) can pillsbury golden flake refrigerated biscuits
Serving Size: 1 (179) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 153 g33 %
Total Fat 17.1 g26 %
Saturated Fat 3.6 g18 %
Cholesterol 57.6 mg
Sodium 1110.3 mg
Dietary Fiber 3.5 g14 %
Sugars 6.8 g27 %
Protein 23 g
Preheat oven to 350'.
Cook egg noodles according to package, drain well.
In a large mixing bowl combine cream of chicken soup,mayonnaise,water chestnuts,Veg-all or mixed vegetables, black pepper and tuna.
Add cooked noodles to mixture, stir to combine.
Lightly grease a casserole dish with Pam cooking spray.
Add mixture in dish.
Open can biscuits, lay out biscuits.
Take each biscuit and split apart to make a smaller round biscuit and place on top of mixture. You should have 12 biscuits around the top. (this helps the biscuit to bake completely while baking), or take and bake the biscuits half way than place on top of the mixture and finish baking.
Bake 30-40 minutes, or until biscuits brown and are done underneath.