Tater Crust Tuna Pie

Name: Tater Crust Tuna Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 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

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

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.

Reviews

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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?