Regal Tuna Casserole

• 2- 6 1/2 oz. cans of tuna
• 2 Tbsp. margarine or cooking oil
• 1 can condensed cream of celery soup
• 1/4 c. catsup
• 1/4 tsp. salt
• 2 Tbsp. chopped pimento
• 1/2 c. chopped onion
• 1 pkg. frozen peas, thawed
• 1- 4 oz. can sliced mushrooms
• 1/2 tsp. dry mustard
• 1 c. shredded cheddar cheese
• 1/2 lemon thinly sliced and quartered
• 1 c. prepared biscuit mix

1. Drain and flake tuna.
2. Cook onion in margarine until tender (not brown).
3. Add peas, soup, mushrooms (undrained), catsup, mustard and salt.
4. Heat until hot and bubbling.
5. Fold in tuna, cheese, pimento and lemon.
6. Spoon tuna mixture into a shallow 2 quart baking dish, cover with foil, crimp; it securely to edge of dish.
7. Bake 15 minutes, uncover.

tuna, margarine, condensed cream, catsup, salt, pimento, onion, frozen peas, mushrooms, dry mustard, cheddar cheese, lemon, biscuit mix

Taken from www.cookbooks.com/Recipe-Details.aspx?id=23923 (may not work)