Tuna Spaghetti Pie Recipe

4.5 2 6
Tuna Spaghetti Pie Recipe
Tuna Spaghetti Pie Recipe photo by Taste of Home
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Tuna Spaghetti Pie Recipe

Read Reviews
4.5 2 6
Publisher Photo
I'm a real pasta fan and I like fish as well, so I decided to combine the two. When my granddaughters are over, I make this dish in tart tins, so each girl can have her own pie. That works for both pint-size and senior-size appetites.—Mrs. Ruth Lee, Troy, Ontario
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. Bake: 35 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. Bake: 35 min.

Ingredients

  • 4 ounces uncooked spaghetti, broken into 2-inch pieces
  • 1/4 cup grated Parmesan cheese
  • 1 egg, lightly beaten
  • 1 teaspoon butter
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • FILLING:
  • 1 tablespoon finely chopped onion
  • 1 teaspoon butter, melted
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon celery salt
  • 1/4 teaspoon garlic and herb seasoning
  • 1/8 teaspoon pepper
  • 1/4 cup milk
  • 1/4 cup sour cream
  • 1 egg, lightly beaten
  • 1 can (6 ounces) tuna, drained and flaked
  • 1/4 cup grated Parmesan cheese, divided
  • 1 small tomato, thinly sliced
  • Minced fresh parsley

Directions

Cook spaghetti according to package directions; rinse in cold water and drain. In a large bowl, combine the spaghetti, Parmesan cheese, egg, butter, garlic, salt and pepper. Press onto the bottom and up the sides of a greased 9-in. pie plate; set aside.
In a large skillet, saute onion in butter until tender. Remove from the heat. Stir in the flour and seasonings until blended. In a small bowl, beat together the milk, sour cream and egg. Stir into the onion mixture until blended.
Fold in the tuna; spoon into crust. Sprinkle half of the Parmesan over pie. Arrange tomato slices over cheese; sprinkle with remaining Parmesan.
Bake at 350° for 35-40 minutes or until crust is golden and filling is puffy. Sprinkle with parsley. Let stand for 5-10 minutes before cutting. Yield: 6 servings.
Originally published as Tuna Spaghetti Pie in Casserole Cookbook 2001, p184

Nutritional Facts

1 piece: 216 calories, 9g fat (5g saturated fat), 99mg cholesterol, 636mg sodium, 17g carbohydrate (2g sugars, 1g fiber), 16g protein.

  • 4 ounces uncooked spaghetti, broken into 2-inch pieces
  • 1/4 cup grated Parmesan cheese
  • 1 egg, lightly beaten
  • 1 teaspoon butter
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • FILLING:
  • 1 tablespoon finely chopped onion
  • 1 teaspoon butter, melted
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon celery salt
  • 1/4 teaspoon garlic and herb seasoning
  • 1/8 teaspoon pepper
  • 1/4 cup milk
  • 1/4 cup sour cream
  • 1 egg, lightly beaten
  • 1 can (6 ounces) tuna, drained and flaked
  • 1/4 cup grated Parmesan cheese, divided
  • 1 small tomato, thinly sliced
  • Minced fresh parsley
  1. Cook spaghetti according to package directions; rinse in cold water and drain. In a large bowl, combine the spaghetti, Parmesan cheese, egg, butter, garlic, salt and pepper. Press onto the bottom and up the sides of a greased 9-in. pie plate; set aside.
  2. In a large skillet, saute onion in butter until tender. Remove from the heat. Stir in the flour and seasonings until blended. In a small bowl, beat together the milk, sour cream and egg. Stir into the onion mixture until blended.
  3. Fold in the tuna; spoon into crust. Sprinkle half of the Parmesan over pie. Arrange tomato slices over cheese; sprinkle with remaining Parmesan.
  4. Bake at 350° for 35-40 minutes or until crust is golden and filling is puffy. Sprinkle with parsley. Let stand for 5-10 minutes before cutting. Yield: 6 servings.
Originally published as Tuna Spaghetti Pie in Casserole Cookbook 2001, p184

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PrplMonky5 User ID: 6612040 263406
Reviewed Mar. 12, 2017

"We thought this was pretty good. I used 4oz angel hair instead of spaghetti. Also I used light sour cream. I think this had a decent flavor. I wasn't blown away, but it was tasty enough for me to make it again. I think next time I'll add in some sweet red pepper."

MY REVIEW
kafaughn User ID: 3552105 204948
Reviewed Jul. 23, 2014

"I made this in a square 8x8. Used whole wheat noodles, substituted greek yogurt for the sour cream and added a cup of chopped kale, lightly steamed. Really enjoyed it!"

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