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| TUNA CASSEROLE | |||||
| 2 cans (6 1/2 oz. each) tuna, drained 1/2 cup. shredded cheddar cheese 1/4 cup chopped onion 1/4 cup chopped celery 2 tbsp. lemon juice 1 egg 1/2 tsp. salt 1/4 tsp. pepper 2 cup Bisquick 2/3 cup milk 1/4 cup mayonnaise 1 egg yolk, beaten |
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| Preheat oven to 400. Grease 8 x 8 x 2-inch baking dish. Mix tuna, cheese, onion, celery, lemon juice, eggs, salt and pepper. Mix Bisquick, milk and mayonnaise; beat vigorously 20 strokes. Spread 1/2 dough in dish. Top with tuna mixture. Spread rest of dough over tuna mixture. Brush with egg yolk. Bake 25 to 30 minutes. Top with Dill sauce. | |||||
| Dill Sauce: 2 tbsp. margarine 2 tbsp. Bisquick 1/2 tsp. dried dill weed 1/4 tsp. salt 1/8 tsp. pepper 1 cup milk |
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| Heat margarine in 1 quart pan over low heat until melted. Stir in Bisquick, dill weed, salt and pepper. Cook over low heat until smooth and bubbly, stirring occasionally. Stir in milk, heat to boiling. Boil and stir 1 minute. Pour over tuna casserole. | |||||