Ingredients
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- ½ teaspoon onion salt
- 1 (10½-ounce) can cream of celery or cream of mushroom soup, undiluted
- 10.33 cups milk
- ½ cup shredded Cheddar cheese
- 2 (5-ounce) cans tuna, drained
- 1 cup green peas
- 1 package refrigerated buttermilk biscuits
How to Make It
- Preheat oven to 350˚F.
- Melt butter in a saucepan over medium heat; stir in flour and onion salt. Stir in soup and milk. Cook until thick and bubbly. Stir in cheese, tuna, and peas. Pour mixture into a lightly greased 9-inch baking dish. Cut each biscuit into 4 pieces. Arrange on top of tuna mixture. Bake 20–25 minutes or until biscuits are golden.
