2- 6 1/2 oz. cans of tuna
2 tbsp. butter or cooking oil
1 can condensed cream of celery soup
1/4 c. catsup
1/4 tsp. salt
2 tbsp. chopped pimento
1/2 c. chopped onion
1 pkg. frozen peas, thawed
1- 4 oz. can sliced mushrooms
1/2 tsp. dry mustard
1 c. shredded cheddar cheese
1/2 lemon thinly sliced and quartered
1 c. prepared biscuit mix

Drain and flake tuna. Cook onion in butter until tender (not brown). Add peas, soup, mushrooms (undrained), catsup, mustard and salt. Heat until hot and bubbling. Fold in tuna, cheese, pimento and lemon. Spoon tuna mixture into a shallow 2 quart baking dish, cover with foil, crimp; it securely to edge of dish.

Bake 15 minutes, uncover.

While tuna mixture is heating, prepare biscuit mix as for drop biscuits. Drop by spoonsful onto hot tuna mixture making 12 small mounds.

Bake until biscuits are done and lightly browned, 12 to 15 minutes. Garnish with pimento.