Easy Tuna & Pasta Pot Pie
Prep and Cook Time 28 minutes
Makes 5 servings
|1||tablespoon margarine or butter|
|1||large onion, chopped|
|1-1/2||cups cooked small shell pasta or elbow macaroni|
|1||can (10-3/4 ounces) condensed cream of celery or mushroom soup, undiluted|
|1||cup frozen peas, thawed|
|1||can (6 ounces) tuna packed in water, drained and flaked|
|1/2||cup sour cream|
|1/2||teaspoon dried dill weed|
|1||package (7.5 ounces) buttermilk or country biscuits|
- Preheat oven to 400°F. Melt margarine in medium ovenproof skillet over medium heat. Add onion; cook 5 minutes, stirring occasionally.
- Stir in pasta, soup, peas, tuna, sour cream, dill and salt; mix well. Cook 3 minutes or until hot. Press mixture down in skillet to form even layer. Remove skillet from heat.
- Unwrap biscuit dough; arrange individual biscuits over tuna mixture. Bake 15 minutes or until biscuits are golden brown and tuna mixture is bubbly.
|Total Fat||14 g|
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