Tater Crust Tuna Pie
TOTAL TIME: Prep: 15 min. Bake: 30 min.
YIELD: 8 servings.
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.
Ingredients
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CRUST:
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1 cup all-purpose flour
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1/2 cup mashed potato flakes
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1/2 cup cold butter
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3 to 4 tablespoons ice water
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1 can (2.8 ounces) french-fried onions, divided
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FILLING:
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1 large egg
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1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
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1 cup shredded cheddar cheese, divided
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3/4 cup mashed potato flakes
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1 can (6-1/2 ounces) light water-packed tuna, drained and flaked
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2 tablespoons chopped pimiento-stuffed green olives
Directions
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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.
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2.
In a large bowl, combine the egg, soup, 1/2 cup cheese, potato flakes, tuna and olives. Spoon into pastry crust.
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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.
Nutrition Facts
1 piece: 380 calories, 24g fat (12g saturated fat), 81mg cholesterol, 705mg sodium, 29g carbohydrate (1g sugars, 1g fiber), 13g protein.
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