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Layered Tuna Casserole

2 (6 1/2 oz.) cans tuna, drained
1/2 c. shredded cheddar cheese
1/4 c. chopped onion
1/4 c. chopped celery
1/4 c. chopped toasted almonds
2 tbsp. lemon juice
1 egg
1/2 tsp. salt
1/4 tsp. pepper
2 c. Bisquick baking mix
2/3 c. milk
1/4 c. mayonnaise or salad dressing
1 egg yolk, beaten
Dill Sauce (below)

Heat oven to 400 degrees. Grease 8"x8"x2" baking dish. mix tuna, cheese, onion, celery, almonds, lemon juice, egg, salt and pepper. Mix baking mix, milk and mayonnaise; beat vigorously 20 strokes. Spread half the dough in dish; top with tuna mixture. Spread remaining dough over tuna mixture. Brush with egg yolk. Bake until deep golden brown, 25 to 30 minutes. Serve with Dill Sauce. 6 to 8 servings.

DILL SAUCE: Heat 2 tablespoons margarine or butter in 1 quart saucepan over low heat until melted. Stir in 2 tablespoons Bisquick baking mix, 1/2 teaspoon dried dill weed, 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook over low heat, stirring constantly, until smooth and bubbly; remove from heat. Stir in 1 cup milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.