Cheesy Tuna Tater Pie

This savory pie is easy to make, thanks to refrigerated pie crust. MORE+ LESS-

Bake-Off® Contest 27, 1976

Chattanooga, Tennessee

Crust

box Pillsbury™ refrigerated pie crusts, softened as directed on box

3/4

cup mashed potato flakes

1 1/2

cups shredded Cheddar cheese (6 oz)

tablespoons chopped pimiento-stuffed green olives

can (10 3/4 oz) condensed cream of mushroom soup

can (5 oz) tuna in water, drained, flaked

egg

1/2

cup canned french fried onions, if desired

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1

Heat oven to 400°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan. Bake 5 minutes.
2

Meanwhile, in medium bowl, mix potato flakes, 1 cup of the cheese, the olives, soup, tuna and egg until well mixed.
3

Remove partially baked shell from oven. Spoon filling into shell. Return to oven; bake 15 minutes longer.
4

Sprinkle top of pie with french fried onions and remaining 1/2 cup cheese. Bake 10 to 15 minutes longer or until cheese is melted and onions begin to brown. Let stand 5 minutes before serving.