In a saucepan, add oil and onions and cook until tender. Whisk in flour and salt, gradually blending in milk. After completely combined, add soup and continue stirring until mixture thickens slightly. Remove from heat to add tuna and lemon juice. Stir well. Pour into a well greased 1 1/2 quart casserole dish.
Make biscuit dough and roll out on a floured surface into a rectangular shape. Sprinkle cheese evenly over dough. Begin rolling from long side to make a log. Slice biscuits and cheese in about 1/2 inch to 3/4 inch spirals. Place on top of tuna mixture.
Bake in a 425 degree oven for approximately 30 minutes, or until biscuits are brown. Refrigerate any leftovers.
Ingredients
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3 tablespoons chopped onion
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3 tablespoons oil
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6 tablespoons Plain flour
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1 teaspoon Salt
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1 1/2 cups Milk
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1 can cream of chicken soup
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1 can Tuna, drained
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2 tablespoons lemon juice
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Biscuit dough
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2 cups shredded cheese
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