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Cheesy Tuna Tater Pie

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  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)
  Egg 1
  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.

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Cheesy Tuna Tater Pie Recipe