Tuna-Cheese-Vegetable Bake
A comforting tuna casserole layered with cheese, peas, and biscuits, topped with crispy potato chips—perfect for a hearty, family-friendly dinner.
Ingredients
- 1 large can tuna, drained ⓘ
- 1 cup shredded Cheddar cheese ⓘ
- 1 can condensed cream of mushroom soup ⓘ
- 1 can peas, drained ⓘ
- 1/2 cup diced celery ⓘ
- 1/2 cup milk ⓘ
- 3 tablespoons chopped onion ⓘ
- 1 can refrigerated buttermilk biscuits ⓘ
- 1 tablespoon butter or margarine, melted ⓘ
- 1/2 cup crushed potato chips ⓘ
Instructions
- Spread the drained tuna evenly in an ungreased 9-inch square pan or 1 1/2 to 2-quart shallow casserole dish.
- Sprinkle the shredded Cheddar cheese over the tuna.
- In a medium saucepan, combine the condensed cream of mushroom soup, drained peas, diced celery, milk, and chopped onion; heat until simmering.
- Separate the refrigerated buttermilk biscuits into 10 biscuits and cut each into fourths.
- Pour the hot soup mixture over the tuna and cheese layer.
- Arrange the biscuit pieces over the soup layer.
- Drizzle the melted butter or margarine over the biscuits.
- Crush the potato chips and sprinkle them on top of the casserole.
- Bake at 375°F (190°C) for 30 to 40 minutes or until the top is golden brown.
Nutrition & Diet Analysis (per serving)
693
kcal
35% DV
Protein
Fat
Carbs
Contains
Milk
Fish
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).