Ingredients:
1 (12 ounce) cans light tuna, drained
1 (10 3/4 ounce) cans cream of chicken soup
1/2 cup milk
1/4 cup frozen chopped onions, thawed
1 (10 ounce) boxes frozen mixed vegetables, thawed
1 cup chopped cooked potatoes
salt and pepper
1 (7 1/2 ounce) cans refrigerated biscuits, quartered
Directions:
Heat oven to 375 F.
Heat soup and milk in a saucepan on low heat until smooth.
Stir in vegetables, tuna, potato, salt and pepper.
Continue cooking until mixture comes to a low boil.
Transfer to a 1 1/2 quart casserole top with biscuits.
Bake 18 to 20 minutes or until biscuits are golden brown.
Servings: 4
Time preparation: 15 min.
Time total: 33 min.