Meals Matter

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Contributed By: yaeomm
RD's "Great Recipes for Good Health"

This flavor-filled dish assembles quickly, and is deeply satifying.

Ingredients

1 tbs Unsalted margarine

1 Medium yellow onion, chopped fine

2 cloves Garlic, minced

1 Lg stalk celery, sliced thin

1 jar (4 oz) pimentos, drained and chopped fine

1/4 tsp Black pepper

4 tsp Flour

1 c Low-sodium chicken broth

1/2 c Skim milk

2 tbs Grated Parmesian cheese

t tsp Dijon or spicy brown mustard

2 tsp Lemon juice

2 cans (6-1/2 oz each) water-packed light tuna, drained and flaked

4 Refrigerator buttermilk buscuits, halved horizontally and slightly flattened

1/8 tsp Paprika

Preparation

1) Preheat oven to 450 degrees (f). In a medium-size heavy saucepan, melt the margarine over moderate heat; add the onion, garlic, celery, corn, pimentos, and black pepper, and cook, covered, for 5 minutes or until the onion is soft.

2) Blend in the flour, then the chicken broth and milk, and cook - stirring constantly - until the mixture has thickened, about 3 minutes. Add the cheese, mustard, and lemon juice. Remove from heat; fold in the tuna.

3) Transfer all to an ungreased shallow 5- or 6-cup casserole. Arrange the biscuits on top, sprinkle wiith paprika, and bake, uncovered, about 10 minutes or until the biscuits are golden.

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