1 can (10 3/4 oz) cream of celery soup
3 eggs, beaten
1 1/2 cup of biscuit mix or homemade
1/3 cup very hot water
1 cup shredded Monterrey Jack cheese
1 can (6 1/2 oz) tuna, drained
In a bowl, stir soup, eggs and tuna, set aside. Mix well the biscuit mix (or homemade) and hot water. Knead dough on floured surface until smooth. Press the dough unto the bottom and up sides of a greased 10 x 6 baking dish. Sprinkle 1/2 cup of cheese on the dough. Add the tuna mixture; top with the remaining cheese. Bake at 350 degrees for 50 minutes.
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