Tuna Bake With Cheese Swirls

• 3 tablespoons chopped onion
• 3 tablespoons chopped green pepper
• 1/3 cup butter
• 1/3 cup all-purpose flour
• 3 cups milk
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 1 can (12 ounces) tuna, drained and flaked
• 1 tablespoon lemon juice
• 1 teaspoon salt
• 2 cups biscuit/baking mix
• 1/2 cup milk
• 1/2 cup shredded cheddar cheese
• 1/2 cup diced pimientos
• 1/4 cup minced fresh parsley
• 1 egg
• 2 teaspoons water

1. In a saucepan, saute onion and green pepper in butter. Blend in flour until smooth. Gradually stir in milk; bring to a boil over medium heat. Cook and stir 2 minutes. Remove from heat; stir in soup, tuna, lemon juice and salt. Pour into an ungreased 13x9-in. baking dish.
2. Preheat oven to 400u0b0. For dough, combine biscuit mix and milk until blended. On a lightly floured surface, roll dough into a 12x9-in. rectangle. Sprinkle with cheese, pimientos and parsley. Roll up, jelly-roll style, starting with a long side. Cut into 1-in. slices; place over tuna mixture. Beat egg and water; brush over the swirls.
3. Bake, uncovered, 20-25 minutes or until top is lightly browned.

onion, green pepper, butter, flour, milk, condensed cream, tuna, lemon juice, salt, biscuitbaking, milk, cheddar cheese, pimientos, fresh parsley, egg, water

Taken from www.tasteofhome.com/recipes/tuna-bake-with-cheese-swirls/ (may not work)