1 (10 3/4 oz.) can condensed cream of celery soup
3 eggs, beaten
1 (6 1/2 oz.) can tuna, drained
1/4 c. chopped pimiento
1 1/2 c. biscuit mix
1/3 c. very hot water
1 c. shredded Monterey Jack cheese

In bowl, stir soup, eggs, tuna and pimiento; set aside. Mix well biscuit mix and hot water. Knead dough on floured surface until smooth. Press dough into bottom and up sides of greased 10 x 6 inch baking dish. Sprinkle 1/2 cup cheese on dough. Add tuna mixture, top with remaining cheese; garnish with additional pimiento if you want. Bake at 350 degrees for 50 minutes or until center is set. Cool 10 minutes. Serves 6.