3 carrots                      1 small onion
½ cup sliced celery    ¼ cup diced green pepper
1 bay leaf                     1 can cream of mushroom soup
½ soup can water      1  8½ oz. can peas, drained
2 cans tuna                  2  8 oz. cans refrigerator biscuits
Cut the carrots and onion into small pieces. Cook all the raw vegetables with the bay leaf until tender in just enough water to cover. Remove bay leaf and drain.
Heat the soup mixed with water, add all vegetables and the tuna. Pour into a greased baking dish and cover with biscuits. Bake at 400° for 10-15 minutes until biscuits are lightly browned. Serves 4 to 6.

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