Save on Pinterest
Sign up for Our Newsletters
Sign Up for Our Newsletters

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.
Tater Crust Tuna Pie
Tater Crust Tuna Pie Recipe photo by Taste of Home
Next Recipe
Recommended
30 Canned Tuna Recipes That Prove This Staple Is Delicious
Next Recipe
  • 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 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

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 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 each: 380 calories, 24g fat (12g saturated fat), 81mg cholesterol, 705mg sodium, 29g carbohydrate (1g sugars, 1g fiber), 13g protein.

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • jeanmbyrne
    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!

  • AuntieRachel
    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.

  • bestman
    Aug 27, 2008

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

  • rchsjo
    Jul 2, 2008

    No comment left

  • erockler
    Mar 17, 2008

    No comment left

  • Donna
    Apr 24, 2007

    No comment left

More from Taste of Home

Comforting Tuna Patties
Comforting Tuna Patties
Modern Tuna Casserole
Modern Tuna Casserole
Comforting Tuna Casserole
Comforting Tuna Casserole
Asparagus Tuna Noodle Casserole
Asparagus Tuna Noodle Casserole
Tuna Puff Sandwiches
Tuna Puff Sandwiches
Curried Tuna Sandwiches
Curried Tuna Sandwiches
Mediterranean Tuna Linguine
Mediterranean Tuna Linguine
Tuna Broccoli Roll-ups
Tuna Broccoli Roll-ups
Tuna and Rice Casserole
Tuna and Rice Casserole
Mini Tuna Loaves
Mini Tuna Loaves
Tuna-Stuffed Tomatoes for Two
Tuna-Stuffed Tomatoes for Two
Broccoli Tuna Bake
Broccoli Tuna Bake
Tuna Noodle Hot Dish
Tuna Noodle Hot Dish
Broccoli Tuna Squares
Broccoli Tuna Squares
Cheesy Tuna Noodles
Cheesy Tuna Noodles
Spinach Tuna Casserole
Spinach Tuna Casserole
Creole Tuna
Creole Tuna
Artichoke Tuna Toss
Artichoke Tuna Toss
Tuna Noodle Main Dish
Tuna Noodle Main Dish
Tuna Delight
Tuna Delight