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.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.