Tuna Casserole With Cheese Swirls

• 1/3 cup green pepper, chopped
• 1/3 cup onion, chopped
• 3 tablespoons shortening
• 1/4 cup Bisquick baking mix
• 1 (10 1/2 ounce) can condensed cream of mushroom soup or (10 1/2 ounce) can celery soup
• 1 1/2 cups milk
• 1 (6 ounce) can tuna, drained
• 1 (8 1/2 ounce) can peas, drained
• 1 tablespoon lemon juice
• 2 cups Bisquick baking mix
• 1/2 cup cold water
• 3/4 cup shredded process American cheese

1. Heat oven to 425*.
2. Cook and stir onion and pepper in shortening in saucepan until tender. Stir in 1/4 cup baking mix. Add soup; gradually stir in milk. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute. Stir in tuna, peas and lemon juice.
3. Pour mixture into ungreased baking dish, 11-1/2x 7-1/2x 1 1/2". Keep hot in oven while preparing biscuits.
4. Stir 2 cups baking mix and the water to a soft dough. Gently smooth dough into a ball on floured cloth-covered board. Knead 5 times.
5. Roll dough into a rectangle, 15x9 inches; sprinkle with cheese. Roll up, beginning at wide side. Seal well by pinching edges into dough. Cut into twelve 1 1/4-inch slices. Place slices cut side down on hot tuna mixture.
6. Bake 20 to 25 minutes.

green pepper, onion, shortening, bisquick baking mix, condensed cream, milk, tuna, peas, lemon juice, bisquick baking, cold water, shredded process american cheese

Taken from www.food.com/recipe/tuna-casserole-with-cheese-swirls-342869 (may not work)