2 c. Bisquick baking mix
1 c. shredded cheddar cheese (about 4 oz.)
1/2 c. cold water
1 (6 1/2 oz.) can tuna, drained
1 (2 1/4 oz.) can sliced ripe olives, drained (about 1/2 c.)
1/2 c. chopped celery
1/4 c. chopped onion
1 (2 oz.) jar diced pimiento, drained
1 (10 3/4 oz.) can condensed cream of celery soup
1/4 c. milk

Heat oven to 425 degrees. Grease square 9"x9"x2" pan. Mix baking mix, 1/2 cup of the cheese and the water until soft dough forms; beat vigorously 20 strokes. Pat dough in pan with floured hands, pressing 1/2" up sides.

Mix tuna, olives, celery, onion, pimiento and 1/4 cup of the soup; spread over dough. Bake until edges are light brown, about 15 minutes.

Heat remaining soup, remaining 1/2 cup cheese and the milk over medium heat, stirring occasionally, until hot. Serve over casserole. 6 to 8 servings.