Ingredients
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1 tablespoon margarine or 1 tablespoon butter
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1 large onion, chopped
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1 1/2 cups small shell pasta or 1 1/2 cups elbow macaroni, cooked
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1 cup frozen peas, thawed
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1 (6 ounce) can tuna in water, drained and flaked into pieces
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1/2 cup sour cream
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1/2 teaspoon dried dill weed
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1/4 teaspoon salt
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1 (7 1/2 ounce) package buttermilk biscuits or 1 (7 1/2 ounce) package country biscuits
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1 (10 3/4 ounce) can condensed cream of celery soup or 1 (10 3/4 ounce) can cream of mushroom soup, undiluted
Instructions
- Preheat oven to 400°F.
- Melt margarine in medium ovenproof skillet over medium heat.
- Add onion; cook 5 minutes, stirring occasionally.
- 2.
- 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.
- Unwrap biscuit dough; arrange individual biscuits over tuna mixture.
- Bake 15 minutes or until biscuits are golden brown and tuna mixture is bubbly.