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
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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.
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