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Post by GrammaJane on Aug 29, 2002 10:40:47 GMT -6
ORIENTAL TUNA CASSEROLE
1 (6 oz.) pkg. pea pods 1 (10 oz.) can mushroom soup 1/4 c. milk 2 (6 1/2 oz.) cans tuna, drained 1/2 c. diagonally sliced celery 1 (8 oz.) can sliced water chestnuts, drained 1 c. Bisquick baking mix 3 tbsp. cold water 2 tsp. soy sauce 1 tbsp. butter or margarine, melted 2 tsp. sesame seeds
Heat oven to 425 degrees. Rinse pea pods and drain. Mix pea pods, soup, milk, tuna, celery and water chestnuts in a 3 quart saucepan. Heat to boiling, stirring constantly; reduce heat. Mix baking mix, water and soy sauce until soft dough forms; beat vigorously 20 strokes. Gently smooth dough into ball on well floured board. Knead 5 minutes. Roll dough into 5 inch square. Cut into 1 inch squares. Pour hot tuna mixture into ungreased 1 1/2 quart round casserole. Top with dough squares; spread with melted butter or margarine and sprinkle with sesame seeds. Bake until golden brown, about 15 minutes.
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