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This recipe is great for break the fast or Shavuot


1/4 cup butter
1/4 cup all-purpose flour
1/2 teaspoon salt
2 3/4 cups milk
1 can (7oz) tuna, drained
1 teaspoon chopped pimiento
1 can (4oz) mushrooms, sliced—drained
2 hard-boiled egg—diced
1 teaspoon minced onions Cheese Biscuits
2 cups sifted all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1/4 cup shortening
3/4 cup grated Cheddar cheese
3/4 cup milk


Preheat oven to 450. Make the cheese biscuit dough and then make the tuna pie filling.

Melt the butter in saucepan and add the flour and salt, mixing well. Add the milk slowly; bringing the mixture to a boil. Boil 1 minute, stirring constantly. Add the tuna, pimiento, mushrooms, hard cooked egg and minced onions. Mix well and bring the mixture to a boil. Pour the mixture into a greased 2-quart casserole. Arrange cheese biscuits on top.