Tuna & Olive Shortcake Recipe
Ingredients
2 tablespoons butter or margarine
1/2 cup chopped green pepper
1 can condensed cream of mushroom soup
1/2 cup dairy sour cream
2 cans (7 ounces each) tuna, drained and flaked
1/4 cup chopped stuffed olives
1/4 teaspoon leaf basil, crumbled
2 teaspoon instant minced onion
2 cups all-purpose buttermilk biscuit mix
4 slices process American cheese (from an 8-ounce package)
Directions
1. Melt butter or margarine in a medium-size saucepan; saute' green pepper until tender, about 5 minutes. Add soup, sour cream, tuna, olives and basil. Heat just until hot; do not allow to boil.
2. Add onion to biscuit mix, then prepare mix, following label directions for biscuits. Spoon evenly into a greased 8-inch cake pan.
3. Bake in hot oven (400°) 15 minutes, or until golden. Loosen around edge with knife; turn out onto serving dish; split in half. Place cheese slices on cut surface of bottom half; spoon half the tuna mixture over the cheese; put top half in place; spoon remaining mixture over
2. Add onion to biscuit mix, then prepare mix, following label directions for biscuits. Spoon evenly into a greased 8-inch cake pan.
3. Bake in hot oven (400°) 15 minutes, or until golden. Loosen around edge with knife; turn out onto serving dish; split in half. Place cheese slices on cut surface of bottom half; spoon half the tuna mixture over the cheese; put top half in place; spoon remaining mixture over
