CHEESE-SWIRLED TUNA CASSEROLE WITH GREEN PEAS AND MINT

Cheese-Swirled Tuna Casserole with Green Peas and Mint image

Provided by Food Network

Time 1h5m

Number Of Ingredients 19

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1/4 cup minced yellow onion
3 tablespoons butter
6 tablespoons flour
1 teaspoon salt
1 (10 3/4-ounce) can chicken broth
1 1/2 cups milk
1 (6-ounce) can tuna, drained and flaked
1 tablespoon fresh lemon juice
1/4 cup sour-cream
1/3 cup minced, canned pimientos, drained
2 cups sifted flour
3 teaspoons baking powder
1/2 teaspoon salt
1/4 vegetable shortening
2/3 cup milk
1/2 cup shredded sharp Cheddar or American cheese
1 box frozen peas
2 tablespoon butter
1 teaspoon dried mint

Steps:

Preheat oven to 425 degrees. Lightly butter 11/2 to 2-quart casserole and set aside.
Tuna Mixture:
Stir-fry onion in butter in a large heavy skillet over moderate heat, until lightly browned, about 5 to 8 minutes. Blend in flour and salt, then broth. Add milk and heat, stirring constantly until thickened and smooth, 3 to 5 minutes. Mix in tuna, sour-cream, pimiento and lemon juice; set off heat, but keep warm.
Cheese Swirl Biscuits:
Sift flour, baking powder, and salt together into a large mixing bowl. Add shortening and cut in with pastry blender until texture of coarse meal. Add milk and fork briskly to make soft dough. On a lightly floured surface, roll the dough into a 12 by 8 by 1/4-inch rectangle. Scatter cheese evenly on top, then jelly-roll style, starting from short end, to form roll 8 inches long. With floured sharp knife, slice 1-inch thick. Spoon tuna mixture into casserole. Space biscuits evenly on top, arranging so spiral designs show. Bake, uncovered, until biscuits puff and brown slightly -- about 20 minutes. In a saucepan with 1/2 cup boiling water add frozen peas, follow directions on the back of package. Drain. In a glass bowl, toss peas, with butter and dried mint.