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Cheesy Tuna Tater Pie

(13)

4 reviews

20 min prep time
50 min total time
8 ingredients
6 servings

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This savory pie is easy to make, thanks to refrigerated pie crust.

Bake-Off® Contest 27, 1976

Mabel Simmons

Chattanooga, Tennessee

Ingredients

Crust

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

Filling

3/4: cup mashed potato flakes

1 1/2: cups shredded Cheddar cheese (6 oz)

2: tablespoons chopped pimiento-stuffed green olives

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

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

1: egg

1/2: cup canned french fried onions, if desired

Steps

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.

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 370
Calories from Fat: 200

% Daily Value

Total Fat: 22g; 34%
Saturated Fat 10g 52% Trans Fat 0g
Cholesterol: 80mg; 26%
Sodium: 770mg; 32%
Total Carbohydrate: 27g; 9%
Dietary Fiber 0g 0% Sugars 1g
Protein: 16g

% Daily Value*:

Vitamin A: 8%; 8%
Vitamin C: 0%; 0%
Calcium: 20%; 20%
Iron: 6%; 6%

Exchanges:

2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;

Carbohydrate Choice

2

*Percent Daily Values are based on a 2,000 calorie diet.

Comments + Recipe Twists

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