Tater Crust Tuna Pie Recipe
Tater Crust Tuna Pie Recipe photo by Taste of Home

Tater Crust Tuna Pie Recipe

Publisher Photo
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.
TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES: 6-8 servings

Ingredients

  • CRUST:
  • 1 cup all-purpose flour
  • 1/2 cup mashed potato flakes
  • 1/2 cup cold butter
  • 3 to 4 tablespoons ice water
  • 1 can (2.8 ounces) french-fried onions, divided
  • FILLING:
  • 1 egg
  • 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
  • 1 cup (4 ounces) shredded cheddar cheese, divided
  • 3/4 cup mashed potato flakes
  • 1 can (6-1/2 ounces) light water-packed tuna, drained and flaked
  • 2 tablespoons chopped pimiento-stuffed green olives

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.

Directions

  1. In a small bowl, combine flour and potato flakes; cut in butter until crumbly. Add water, 1 tablespoon at a time, until dough is moist enough to hold together. Press pastry over bottom and up sides of an ungreased 9-in. pie plate. Flute edge. Set aside 1/2 cup onions for topping. Sprinkle remaining onions into pastry shell.
  2. In a large bowl, combine the egg, soup, 1/2 cup cheese, potato flakes, tuna and olives. Spoon into pastry crust.
  3. Bake at 350° for 25 minutes or until crust is golden. Sprinkle with remaining cheese and reserved onions; bake 5-10 minutes longer or until cheese is melted. Let stand for 5 minutes before serving. Yield: 6-8 servings.
Originally published as Tater Crust Tuna Pie in Country Woman January/February 1988, p29

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.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Tater Crust Tuna Pie

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Jan. 30, 2011

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!

MY REVIEW
Reviewed Mar. 26, 2009

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.

MY REVIEW
Reviewed Aug. 27, 2008

I made this recipe today and found it too salty. My husband liked it, but what went wrong?

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT