Cheesy Tuna Tater Pie

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

Hide Images

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.

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;

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