A delightful and easy-to-make creamy tuna and vegetable bake, perfect for a comforting family meal.
Preheat your oven to 375°F (190°C).
Ensure the oven is fully preheated to achieve even baking.
In a saucepan, combine the condensed cream of mushroom soup and milk. Heat over low heat, stirring until smooth.
Stir constantly to prevent the sauce from sticking to the pan.
Add the chopped onion, diced potato, and frozen mixed vegetables to the saucepan. Stir to combine.
Ensure the vegetables are evenly coated with the sauce.
Gently fold in the canned tuna, breaking it into chunks as you mix.
Avoid overmixing to keep the tuna pieces intact.
Transfer the mixture to a casserole dish and spread it out evenly.
Use a spatula to scrape all the mixture from the saucepan.
Top the mixture with the ready-to-bake biscuits, spacing them evenly.
Leave some space between the biscuits for them to expand while baking.
Bake in the preheated oven for 18-20 minutes, or until the biscuits are golden brown.
Check the biscuits halfway through to ensure even browning.
Let the dish cool for a few minutes before serving. Enjoy your creamy tuna and veggie bake!
Serve with a side salad or crusty bread for a complete meal.
