Davy Jones Tuna Bake

This tuna casserole skips the noodles entirely. The base is a Bisquick batter loaded with flaked tuna, sharp cheddar, chopped pimientos, onion, and celery, beaten just enough to bind and poured into a square pan to bake into a savory, biscuit-textured slab.

The second half of the recipe is the smart part. A separate small pan of cream of celery soup gets thinned with milk and stirred together with the remaining half-can of tuna to make a quick gravy. You ladle the warm sauce over each portion at the table, so the casserole stays sliceable and the sauce stays where you want it.

This is mid-century pantry cooking at its most efficient. Almost everything comes from cans and a box of biscuit mix. The bake takes 30 to 35 minutes, the sauce comes together in 5, and you’ve got a complete supper for eight on the table in under an hour.

Pro Tips

• Drain the tuna very well before mixing in, excess oil or water makes the batter dense
• Beat the biscuit mix with milk and eggs vigorously for the full 30 seconds, this is what activates the leavening
• Use sharp cheddar, the bold flavor cuts through the richness and stands up to the tuna
• Make the sauce just before serving so it’s hot when it hits the warm casserole

Variations

• Swap cream of celery for cream of mushroom or cream of chicken for a different sauce note
• Add 1 cup frozen peas to the batter for color and a touch of sweetness
• Top with crushed potato chips or buttery crackers in the last 10 minutes for crunch