1 (6 oz.) pkg. pea pods
1 (10 oz.) can mushroom soup
1/4 c. milk
2 (6 1/2 oz.) cans tuna, drained
1/2 c. diagonally sliced celery
1 (8 oz.) can sliced water chestnuts, drained
1 c. Bisquick baking mix
3 tbsp. cold water
2 tsp. soy sauce
1 tbsp. butter, melted
2 tsp. sesame seeds

Heat oven to 425 degrees. Rinse pea pods and drain. Mix pea pods, soup, milk, tuna, celery and water chestnuts in a 3 quart saucepan. Heat to boiling, stirring constantly; reduce heat. Mix baking mix, water and soy sauce until soft dough forms; beat vigorously 20 strokes. Gently smooth dough into ball on well floured board. Knead 5 minutes.

Roll dough into 5 inch square. Cut into 1 inch squares. Pour hot tuna mixture into ungreased 1 1/2 quart round casserole. Top with dough squares; spread with melted butter and sprinkle with sesame seeds. Bake until golden brown, about 15 minutes.