Tuna Bake

Makes 4 servings

• 2 tablespoons butter or margarine
• 2 tablespoons flour
• 1/2 teaspoon onion salt
• 1 (10 3/4-ounce) can cream of celery soup
• 1 1/3 cups milk
• 1/2 cup shredded process American cheese
• 1 (9-ounce) package tuna, drained, chunked
• 1 cup cooked peas
• 1 (16-ounce) can buttermilk refrigerator biscuits, optional

In a saucepan, melt butter.  Blend in flour and onion salt.  Whisk in cream of celery soup and milk.  Cook and stir until thick and bubbly.  Remove from heat and stir in the cheese until melted.  Add tuna and peas.  Place in a greased 10×8″ baking dish or freezer bags.  Cover, label, and freeze.

Before serving, uncover and bake frozen casserole at 425F for 40-45 minutes, stirring occasionally.  If desired, top casserole with 6 refrigerated buttermilk biscuits.  Bake until biscuits are golden brown, about 8-10 more minutes.