Oriental Tuna Casserole

• 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

1. Heat oven to 425u0b0.
2. Rinse pea pods under running cold water to separate; drain.
3. Mix pea pods, soup, milk, tuna, onions, celery and water chestnuts in 3-quart saucepan.
4. Heat to boiling, stirring constantly.
5. Reduce heat.
6. Keep warm.
7. Mix baking mix, water and soy sauce until soft dough forms; beat vigorously 20 strokes.
8. Gently smooth dough into balls on well-floured cloth-covered board.
9. Knead 5 times.
10. Roll into 5-inch squares. Cut dough into 1-inch squares.
11. Pour hot tuna mixture into ungreased 1 1/2-quart round casserole.
12. Top with dough squares; spread dough with melted butter.
13. Sprinkle with sesame seed.
14. Bake until golden brown, about 15 minutes.
15. Makes 5 or 6 servings.

frozen chinese, cream of mushroom soup, milk, tuna, green onions, celery, water chestnuts, bisquick baking mix, water, soy sauce, margarine, sesame seed

Taken from www.cookbooks.com/Recipe-Details.aspx?id=508822 (may not work)