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Tuna Ring Casserole

Tuna Ring Casserole

  • Prep

    30 m
  • Cook

    30 m
  • Ready In

    1 h
00Angela00

00Angela00

My mom made this while I was growing up, and it has always been my favorite recipe of hers. It makes a great meal for guests since it looks so pretty after baking, and kids love it!

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Ingredients {{adjustedServings}} servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 502 kcal
  • 25%
  • Fat:
  • 26.9 g
  • 41%
  • Carbs:
  • 33.7g
  • 11%
  • Protein:
  • 31 g
  • 62%
  • Cholesterol:
  • 111 mg
  • 37%
  • Sodium:
  • 1223 mg
  • 49%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
  2. Measure 2 tablespoons of the beaten egg into a small bowl and set aside. Mix remaining egg, tuna, onion, 1/2 cup Cheddar cheese, parsley, celery salt, 1/4 teaspoon black pepper together in a large bowl.
  3. Stir 2 cups baking mix and cold water together to form a soft dough. Cover a cutting board with cheesecloth and lightly dust with flour. Turn dough out onto the prepared cutting board and knead 5 times. Roll into a 15x10-inch rectangle. Spread tuna mixture over the dough. Roll, beginning at one of the long side, into a cylinder; transfer to the prepared baking sheet with the sealed edge down. Shape the cylinder into a ring and pinch the ends together. With scissors, make cuts 2/3 of the way through ring at 1-inch intervals. Brush top with reserved egg.
  4. Bake in preheated oven until the outside is golden brown, 25 to 30 minutes.
  5. Melt butter in a saucepan over low heat. Beat 1/4 cup baking mix, salt, and 1/4 teaspoon pepper into the butter; cook until smooth and bubbly, about 5 minutes. Remove saucepan from heat and stir milk into the butter mixture until smoothly incorporated. Bring the mixture to a boil, stirring continually; cook at a boil for 1 minute; remove from heat and stir 1 cup Cheddar cheese into the mixture until melted. Pour over the tuna ring casserole to serve.
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Reviews

lcachershey
0

lcachershey

1/29/2014

We made this during a snow storm. looking for recipes by ingredients. There were no leftovers. This came out great and is a very customizable dish. Old Bay, mushroom, onions, and other flavors are easily added. I would suggest finding a different cheese sauce or making it a day ahead. It was very runny for the dish, but the remaining sauce was great on chili and made quick au gratin out of leftover home fries.

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