Tater Crust Tuna Pie
Total TimePrep: 15 min. Bake: 30 min.
- 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
- 1 large egg
- 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
- 1 cup 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
- 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 with remaining cheese and reserved onions; bake 5-10 minutes longer or until cheese is melted. Let stand for 5 minutes before serving.
Nutrition Facts1 each: 380 calories, 24g fat (12g saturated fat), 81mg cholesterol, 705mg sodium, 29g carbohydrate (1g sugars, 1g fiber), 13g protein.
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!
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.
Aug 27, 2008
I made this recipe today and found it too salty. My husband liked it, but what went wrong?
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