Cheesy Tuna Tater Pie
|Refrigerated pie crust||15 Ounce, softened as directed on package (Pillsbury, 1 Package)|
|Mashed potato flakes||3⁄4 Cup (12 tbs) (Hungry Jack)|
|Shredded cheddar cheese||1 1⁄2 Cup (24 tbs)|
|Chopped pimiento stuffed green olives||2 Tablespoon|
|Condensed cream of mushroom soup||10 3⁄4 Ounce (1 Can)|
|Canned water packed tuna||6 Ounce, drained, flaked (1 Can)|
|Canned french fried onions||1⁄2 Cup (8 tbs)|
Preheat oven in Convection Bake to 400°F (*375°F).
Prepare pie crust as directed on package for one-crust baked shell using 9-inch pie pan.
Convection Bake for 5 minutes.
In medium bowl, combine potato flakes, 1 cup of the cheese, olives, soup, tuna and egg; mix well.
Remove partially baked shell from oven. Spoon filling into shell. Return to oven. Bake an additional 15 minutes.
Sprinkle top of pie with remaining 1/2 cup cheese and french fried onions. Convection Bake an additional 10 to 15 minutes or until cheese is melted and onions begin to brown. Let stand 5 minutes before serving.