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Tuna Crunch Pie

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Ingredients
  Sifted flour 1 1⁄2 Cup (24 tbs) (Pillsbury's Best Flour - Regular Or Instant Blending)
  Shredded cheddar cheese 1 Cup (16 tbs)
  Salt 1 Teaspoon
  Paprika 1 Teaspoon
  Butter 1⁄2 Cup (8 tbs) (Land O'Lakes)
  Finely chopped diamond walnuts 1⁄2 Cup (8 tbs)
  Canned tuna 14 Ounce, drained, flaked (2 7 Ounce Cans)
  Eggs 3
  Dairy sour cream 1 Cup (16 tbs)
  Shredded cheddar cheese/Cheddar cheese 1⁄2 Cup (8 tbs)
  Mayonnaise 1⁄4 Cup (4 tbs)
  Chopped pimiento 2 Tablespoon
  Grated onion 1 Teaspoon
  Dill seed/Dill weed 1⁄4 Teaspoon
  Hot pepper sauce 2 Drop
Directions

Combine in large mixing bowl flour, Cheddar cheese, salt and paprika.
Cut in butter until mixture resembles coarse crumbs.
Stir in walnuts.
Reserve 1 cup mixture for topping.
Press remaining mixture onto bottom and sides of well-greased 10-inch piepan.
Place tuna in pan.
Beat eggs until light and fluffy.
Blend in remaining ingredients.
Pour over tuna.
Sprinkle with reserved crumb mixture.
Bake at 400° for 35 to 40 minutes until golden brown.
Cool 10 minutes before serving.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Dish: 
Pie
Ingredient: 
Fish

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