Oriental Tuna Casserole - cooking recipe

Ingredients

1 (16 oz.) pkg. frozen Chinese pea pods
1 (10 3/4 oz.) can cream of mushroom soup
1/4 c. milk
2 (6 1/2 oz.) cans tuna, drained
1/2 c. sliced green onions
1/2 c. diagonally sliced celery
1 (8 oz.) can sliced water chestnuts, drained
1 c. Bisquick baking mix
3 Tbsp. water
2 Tbsp. soy sauce
1 Tbsp. margarine, melted
2 tsp. sesame seed

Preparation

Heat oven to 425\u00b0.
Rinse pea pods under running cold water to separate; drain.
Mix pea pods, soup, milk, tuna, onions, celery and water chestnuts in 3-quart saucepan.
Heat to boiling, stirring constantly.
Reduce heat.
Keep warm.
Mix baking mix, water and soy sauce until soft dough forms; beat vigorously 20 strokes.
Gently smooth dough into balls on well-floured cloth-covered board.
Knead 5 times.
Roll into 5-inch squares. Cut dough into 1-inch squares.
Pour hot tuna mixture into ungreased 1 1/2-quart round casserole.
Top with dough squares; spread dough with melted butter.
Sprinkle with sesame seed.
Bake until golden brown, about 15 minutes.
Makes 5 or 6 servings.