Layered Tuna Bake

Tuna Bake

2 cans tuna, drained

½ cup Cheddar cheese, shredded

¼ cup chopped onion

¼ cup chopped celery

¼ cup chopped toasted almonds

2 tbsp lemon juice

1 egg

½ tsp salt

¼ tsp pepper

2 cups Bisquick baking mix

⅔ cup milk

¼ cup mayonnaise or salad dressing

1 egg yolk, beaten

Dill Sauce

2 tbsp butter

2 tbsp Bisquick baking mix

½ tsp dried dill weed

¼ tsp salt

⅛ tsp pepper

1 cup milk

Tuna Bake

Heat oven to 400 degrees. Grease 8x8 baking dish. Mix tuna, cheese, onion, celery, almonds, lemon juice, egg, salt, and pepper. Mix baking mix, milk, and mayonnaise; beat vigorously for 20 strokes. Spread half the dough in the dish; top with tuna mixture. Spread remaining dough over tuna mixture. Brush with egg yolk. Bake until deep golden brown, 25 to 30 minutes. Serve with Dill sauce. Yield: 6 to 8 servings

Dill Sauce

Heat 2 tablespoons margarine or butter in a 1-quart saucepan over low heat until melted. Stir in 2 tablespoons baking mix, ½ teaspoon dried dill weed, ¼ teaspoon salt, and 1/8 teaspoon pepper. Cook over low heat, stirring constantly, until smooth and bubbly; remove from heat. Stir in 1 cup milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.

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