Tuna Ring Casserole

Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.

Measure 2 tablespoons of the beaten egg into a small bowl and set aside. Mix remaining egg tuna onion 1/2 cup Cheddar cheese parsley celery salt 1/4 teaspoon black pepper together in a large bowl.

Stir 2 cups baking mix and cold water together to form a soft dough. Cover a cutting board with cheesecloth and lightly dust with flour. Turn dough out onto the prepared cutting board and knead 5 times. Roll into a 15x10-inch rectangle. Spread tuna mixture over the dough. Roll beginning at one of the long side into a cylinder; transfer to the prepared baking sheet with the sealed edge down. Shape the cylinder into a ring and pinch the ends together. With scissors make cuts 2/3 of the way through ring at 1-inch intervals. Brush top with reserved egg.

Bake in preheated oven until the outside is golden brown 25 to 30 minutes.

Melt butter in a saucepan over low heat. Beat 1/4 cup baking mix salt and 1/4 teaspoon pepper into the butter; cook until smooth and bubbly about 5 minutes. Remove saucepan from heat and stir milk into the butter mixture until smoothly incorporated. Bring the mixture to a boil stirring continually; cook at a boil for 1 minute; remove from heat and stir 1 cup Cheddar cheese into the mixture until melted. Pour over the tuna ring casserole to serve.