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Tuna, Artichoke And Mushroom Pot Pie Recipe
|Diced celery||3⁄4 Cup (12 tbs)|
|Frozen chopped onion||1 Cup (16 tbs)|
|Tarragon||1⁄2 Teaspoon, crumbled|
|Thyme leaf||1⁄4 Teaspoon, crumbled|
|Canned sliced mushrooms||3 Ounce (1 Can)|
|Light cream||3⁄4 Cup (12 tbs)|
|Salad dressing/Mayonnaise||1⁄2 Cup (8 tbs)|
|Lemon juice||1 Tablespoon|
|Dry vermouth||1 Tablespoon|
|Canned tuna||14 Ounce, drained (Two 3 Ounce Can)|
|Canned artichoke hearts||14 Ounce, drained (1 Can)|
|Refrigerated buttermilk biscuits||8 Ounce (1 Package)|
Calories 497 Calories from Fat 245
% Daily Value*
Total Fat 28 g42.5%
Saturated Fat 11.6 g58.1%
Trans Fat 0 g
Cholesterol 74.7 mg
Sodium 818.4 mg34.1%
Total Carbohydrates 38 g12.7%
Dietary Fiber 5.4 g21.7%
Sugars 6.5 g
Protein 26 g52.4%
Vitamin A 13.1% Vitamin C 20.1%
Calcium 8.1% Iron 18.9%
*Based on a 2000 Calorie diet
Drain mushrooms; pour mushroom liquid into a measuring cup and add enough light cream to measure 1 cup.
Add to saucepan.
Cook until thickened, about 3 minutes.
Blend in mayonnaise, lemon juice, vermouth, salt and pepper; stir in mushrooms.
Turn heat to lowest point and keep warm.
Empty tuna into a shallow 8 cup baking dish and flake with a fork.
Add artichoke hearts, first halving or quartering any that are large.
Pour in mushroom sauce and toss lightly to mix.
Arrange unbaked biscuits on top of the casserole, not quite touching.
Bake, uncovered, in a moderate oven (375Â°) for 25 minutes, or until biscuits are browned and tuna mixture is bubbly.
Serve piping hot.