Sunburst Casserole

Mary John Baughman

  • 1 (10 1/2 oz) can cream of celery soup
  • 1 (10 oz) package frozen peas, cooked and drained
  • 1 cup shredded Cheddar cheese, sharp
  • 1/4 cup milk
  • 3 oz can sliced or chopped mushrooms
  • 1 (7 oz) can tuna, drained
  • 1 can refrigerator biscuits

Combine celery soup with milk. Add tuna, peas, cheese and mushrooms. Pour into 2 quart casserole. Arrange biscuits on top.

Bake 25 minutes in 400 degree oven.

Remove from oven. Sprinkle liberally with more shredded cheese. Place in oven again until cheese melts.





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