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I make this pie a lot because it is quick and easy to prepare (I teach during the day, so my cooking time is limited), and it's one of my husband's favorites. I like the combination of potato flakes and french-fried onions in this pastry crust...they complement the tuna/cheese filling well.
This recipe is:
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Nutritional Facts 1 serving (1 each) equals 380 calories, 24 g fat (12 g saturated fat), 81 mg cholesterol, 705 mg sodium, 29 g carbohydrate, 1 g fiber, 13 g protein.
Originally published as Tater Crust Tuna Pie in Country Woman January/February 1988, p29
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Reviewed on Jan. 30, 2011 by jeanmbyrne
This is an easy-to-make, very tasty recipe. Substituting yellow, red, & green pepper for the olives adds color and a slightly different flavor. Great for Lenten meals!
Reviewed on Mar. 26, 2009 by AuntieRachel
I'd blame the olives: they are LOADED with sodium.....or if you didn't use the reduced-sodium soup, the combo of the two was too much for your other ingredients.
Reviewed on Aug. 27, 2008 by bestman
I made this recipe today and found it too salty. My husband liked it, but what went wrong?
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