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Tuna Biscuit Casserole

1 can cream of mushroom soup
1 can cream of chicken soup
1 can evaporated milk
2 small cans or 1 large can Tuna

Heat above ingredients in saucepan but do not boil.

Mix a double batch of biscuits. Roll out like for jelly roll. Sprinkle with 1/2 pound sharp cheese, shredded. Roll up and cut about 1/2-inch thick. Put heated mixture in casserole. Lay biscuits on top and bake at 425-450 F for about 20 minutes.

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