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Tuna Pie with Cheese Biscuit Top
Tuna Pie with Cheese Biscuit Top Eileen Goltz | Dairy

Cook Time:
20 to 25 minutes
6 to 8

This recipe is great for break the fast or Shavuot

  • ¼ cup butter
  • ¼ cup all-purpose flour
  • ½ teaspoon salt
  • 2¾ cups milk
  • 1 can (7 oz.) tuna, drained
  • 1 teaspoon chopped pimiento
  • 1 can (4 oz.) mushrooms, sliced, drained
  • 2 hard-boiled eggs, diced
  • 1 teaspoon minced onions

    Cheese Biscuits:
  • 2 cups sifted all-purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • ¼ cup shortening
  • ¾ cup grated Cheddar cheese
  • ¾ cup milk

  1. Preheat oven to 450°F. Make the cheese biscuit dough and then make the tuna pie filling.
  2. 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.
  3. Add the tuna, pimiento, mushrooms, hard cooked egg and minced onions. Mix well and bring the mixture to a boil.
  4. Pour the mixture into a greased 2-quart casserole.

    Cheese Biscuits:
  5. Sift dry ingredients together into a bowl; cut in shortening. Add grated cheese then add milk, stirring with a fork until all flour is moistened.
  6. Turn out onto a lightly floured cloth-covered board and knead gently for 20 seconds.
  7. Roll to ½-inch thickness; cut with lightly floured 2-inch biscuit cutter.
  8. Place biscuits on top of hot tuna mixture in casserole dish. Bake for 20 to 25 minutes.