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Tater Crust Tuna Pie

 Tater Crust Tuna Pie
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.
6-8 ServingsPrep: 15 min. Bake: 30 min.

Ingredients

  • CRUST:
  • 1 cup King Arthur Unbleached 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

Directions

  • 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.
  • In a large bowl, combine the egg, soup, 1/2 cup cheese, potato
  • flakes, tuna and olives. Spoon into pastry crust.
  • Bake at 350° for 25 minutes or until crust is golden. Sprinkle

2 of 2

Tater Crust Tuna Pie (continued)

Directions (continued)

  • 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.
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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.