EASY TUNA POT PIE
I couldn't live without canned tuna. I always keep a supply in my pantry. Here is a simple way to turn your can of tuna into a dinner treat.
Provided by Lorac
Categories Savory Pies
Time 33m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 375°F.
- Heat soup and milk in a saucepan on low heat until smooth.
- Stir in vegetables, tuna, potato, salt and pepper.
- Continue cooking until mixture comes to a low boil.
- Transfer to a 1 1/2 quart casserole top with biscuits.
- Bake 18 to 20 minutes or until biscuits are golden brown.
Nutrition Facts : Calories 478.3, Fat 17.9, SaturatedFat 5, Cholesterol 42.7, Sodium 1225.4, Carbohydrate 50.2, Fiber 4.9, Sugar 5.5, Protein 29.7
TUNA POT PIE
Make and share this Tuna Pot Pie recipe from Food.com.
Provided by gran9879
Categories Savory Pies
Time 1h
Yield 1 pie, 6 serving(s)
Number Of Ingredients 11
Steps:
- Line a pie pan with crust; set aside.
- Combine remaining ingredients.
- Pour into pie crust and top with the second.
- (If you choose to use biscuits, wait until last few minutes of baking so they won't burn.) Seal and crimp edges.
- Slit the top of crust to vent and bake 45 to 50 minutes at 375.
EASY WEEKNIGHT TUNA POT PIE
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Melt the butter in a saucepan over medium heat. Add onions and cook until soft and translucent. Mix in the tuna and frozen vegetables, stirring often until the vegetables are heated through, 5 to 10 minutes. Stir in the cream of mushroom soup. Pour the tuna mixture into a 9 inch pie dish and sprinkle with shredded cheese.
- Unroll and separate the crescent rolls. Lay each crescent roll on top of the tuna mixture with the point facing inward, the rolls may overlap slightly. Bake until crescent rolls are golden brown and mixture is bubbly, 11 to 13 minutes. Let the pie sit for 5 to 10 minutes before cutting and serving.
Nutrition Facts : Calories 265.6 calories, Carbohydrate 19.3 g, Cholesterol 26.1 mg, Fat 14.4 g, Fiber 1.5 g, Protein 14.1 g, SaturatedFat 5.8 g, Sodium 572.5 mg, Sugar 3 g
TUNA SPAGHETTI PIE
I'm a real pasta fan and I like fish as well, so I decided to combine the two. When my granddaughters are over, I make this dish in tart tins, so each girl can have her own pie. That works for both pint-size and senior-size appetites.-Mrs. Ruth Lee, Troy, Ontario
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 6 servings.
Number Of Ingredients 22
Steps:
- Cook spaghetti according to package directions; rinse in cold water and drain. In a large bowl, combine the spaghetti, Parmesan cheese, egg, butter, garlic, salt and pepper. Press onto the bottom and up the sides of a greased 9-in. pie plate; set aside., In a large skillet, saute onion in butter until tender. Remove from the heat. Stir in the flour and seasonings until blended. In a small bowl, beat together the milk, sour cream and egg. Stir into the onion mixture until blended. , Fold in the tuna; spoon into crust. Sprinkle half of the Parmesan over pie. Arrange tomato slices over cheese; sprinkle with remaining Parmesan. , Bake at 350° for 35-40 minutes or until crust is golden and filling is puffy. Sprinkle with parsley. Let stand for 5-10 minutes before cutting.
Nutrition Facts : Calories 216 calories, Fat 9g fat (5g saturated fat), Cholesterol 99mg cholesterol, Sodium 636mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 1g fiber), Protein 16g protein.
EASY TUNA PASTA BAKE
A simple cheesy tuna bake that's filling and guaranteed to be a hit with the kids
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 10
Steps:
- Bring a pan of water to the boil. Add the pasta and cook, following pack instructions, until tender. Add the peas for the final 3 mins cooking time.
- Meanwhile, melt the butter in a pan over a medium heat. Stir in the flour and cook for 2 mins. Add the milk, whisking constantly, then slowly bring to the boil, stirring often, until sauce thickens. Remove from the heat, add the mustard and season well.
- Heat the grill to medium. Drain the pasta and peas, then return to the pan and stir in the tuna, spring onions, sweetcorn and sauce. Tip into a shallow baking dish, top with the cheddar and cook under the grill for 5 mins or until golden and bubbling.
Nutrition Facts : Calories 655 calories, Fat 30 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 11 grams sugar, Fiber 4 grams fiber, Protein 41 grams protein, Sodium 1.7 milligram of sodium
EASY TUNA & PASTA POT PIE
Make and share this Easy Tuna & Pasta Pot Pie recipe from Food.com.
Provided by RecipeNut
Categories Savory Pies
Time 28m
Yield 5 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F.
- Melt margarine in medium ovenproof skillet over medium heat.
- Add onion; cook 5 minutes, stirring occasionally.
- 2.
- Stir in pasta, soup, peas, tuna, sour cream, dill and salt; mix well.
- Cook 3 minutes or until hot.
- Press mixture down in skillet to form even layer.
- Unwrap biscuit dough; arrange individual biscuits over tuna mixture.
- Bake 15 minutes or until biscuits are golden brown and tuna mixture is bubbly.
Nutrition Facts : Calories 433.3, Fat 17.5, SaturatedFat 6.1, Cholesterol 31.8, Sodium 1207.9, Carbohydrate 50.6, Fiber 2.9, Sugar 4.2, Protein 18.3
EASY TUNA PASTA BAKE
Steps:
- Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and toss pasta with 1 tablespoon olive oil.
- Preheat the oven to 350 degrees F (175 degrees C). Grease an ovenproof baking dish.
- While penne is cooking, melt butter in a large saucepan over medium heat. Add onion and cook, stirring often, until soft and translucent, about 5 minutes. Add tuna and cook for 2 minutes. Pour heavy cream over tuna and season with salt, pepper, and nutmeg. Add penne and toss well. Transfer to the prepared baking dish and cover with Parmesan cheese.
- Bake in the preheated oven until the top is golden brown, 15 to 20 minutes.
Nutrition Facts : Calories 857.2 calories, Carbohydrate 79.9 g, Cholesterol 139.5 mg, Fat 38.7 g, Fiber 4 g, Protein 48.9 g, SaturatedFat 21.2 g, Sodium 517.8 mg, Sugar 5 g
EASY PASTA WITH TUNA AND TOMATO SAUCE
This is my version of a tuna pasta dish with capers, anchovies, and tomatoes. I make it at least once a week as it is my husband's favorite and he proclaims it's restaurant quality. You can easy double the recipe if you're cooking for more people.
Provided by barbara
Time 30m
Yield 2
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
- Empty tuna into a bowl and mash with a fork while pasta is cooking. Mix with 2 tablespoons olive oil, basil, lemon juice, lemon zest, salt, and pepper.
- Heat the remaining 2 tablespoons olive oil in a large skillet and fry the anchovies for 3 minutes. Add capers and garlic; cook, stirring constantly, for an additional 3 minutes. Add tuna mixture and tomatoes; simmer sauce for about 5 minutes.
- Drain pasta and add to the sauce. Mix well. Stir in parsley before serving.
Nutrition Facts : Calories 919.4 calories, Carbohydrate 94.4 g, Cholesterol 49.5 mg, Fat 46.5 g, Fiber 7.8 g, Protein 37.9 g, SaturatedFat 7.2 g, Sodium 1301.2 mg, Sugar 8.7 g
EASY TUNA PASTA SALAD
A simple tuna pasta salad with bright flavors.
Provided by Matthew Francis
Categories Salad Seafood Salad Recipes Tuna Salad Recipes
Time 35m
Yield 8
Number Of Ingredients 14
Steps:
- Bring a large pot of lightly salted water to a boil; cook cavatappi at a boil until tender yet firm to the bite, 9 to 10 minutes. Drain and transfer to a large bowl.
- Whisk mayonnaise, 3 tablespoons lemon juice, honey, garlic powder, salt, and pepper for dressing together in a medium bowl. Set aside.
- Stir tuna, celery, onion, peas, parsley, olives, and 1 teaspoon lemon juice into pasta. Pour dressing over salad, toss until coated, and add hard-boiled eggs on top. Serve.
Nutrition Facts : Calories 557.1 calories, Carbohydrate 53.6 g, Cholesterol 133.5 mg, Fat 27.2 g, Fiber 3.6 g, Protein 26.4 g, SaturatedFat 4.4 g, Sodium 512.5 mg, Sugar 6.9 g
TUNA AND/OR VEGETABLE POT PIE
This is a versatile recipe that can be made with tuna or not for a vegetarian pie. IMHO, the crust rivals Marie Callendars pot pies! And if you happen to have leftovers, just slice a wedge and microwave it a couple of minutes...it's just as good as the first day.
Provided by D7591
Categories Savory Pies
Time 1h45m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 20
Steps:
- Preheat oven to 425 degrees F.
- Make crust first.
- In a large bowl, mix flour and salt thoroughly.
- Add shortening and cover with flour.
- Using 2 butter knives or pastry cutter (I've also used a waffle-bottom potato masher with excellent results) cut up shortening into flour until it resembles chunky cornmeal.
- Create well in center and sparingly add ice cold water to mixture stirring with spatula gently between pourings.
- Do this only until dough starts to form a loose ball.
- It may not be necessary to use all of the water.
- Turn dough out onto a large piece of wax paper or plastic wrap and form ball using the paper or wrap to do so and fold closed.
- Place in coldest part of refrigerator until ready to use (at least 15 minutes).
- Mix all filling ingredients well, except tuna.
- Flake tuna with fork into chunks of various sizes, the largest being bite-size and stir into filling mixture.
- *If you wish to omit the tuna for a vegetarian pie, substitute 1 large potato, peeled, cubed and par-boiled for 10 minutes.
- Take dough out of frige.
- On a well-floured board knead gently 4-5 times until the dough holds together nicely and looks marbleized.
- Cut dough in half and roll out 1 half at a time about 3/4" bigger than the pie dish.
- The key to a flaky crust is to handle it as little as possible.
- Put bottom half in dish, then filling, then cover with top half.
- Crimp edges together using your fingers and make ventilation holes in center using a fork.
- Brush top of crust and edges with egg wash (1 egg and 2 tbs water whisked together).
- Bake in oven at 425F for 15 minutes, then reduce heat to 375F and bake another 45 minutes or until crust is golden brown.
- Check every 15 minutes.
- If edges start to brown too much cover them with foil.
- Cool 10 minutes before serving.
Nutrition Facts : Calories 654.7, Fat 42.1, SaturatedFat 16.4, Cholesterol 86.2, Sodium 1174.2, Carbohydrate 44.5, Fiber 1.5, Sugar 1.1, Protein 23
IMPOSSIBLY EASY CHEESY TUNA PIE
Enjoy the great taste of tuna casserole in a delicious pie. The creamy surprise comes from tiny cubes of cream cheese.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 400°F. Grease bottom and side of 9-inch pie plate.
- In pie plate, mix American cheese, peas, onions, tuna and pimientos. Top with cream cheese cubes. Stir together remaining ingredients with fork until blended. Pour into pie plate.
- Bake 30 to 35 minutes or until knife inserted in center comes clean (some cheese may adhere to knife). Cool 5 minutes.
Nutrition Facts : Calories 280, Carbohydrate 14 g, Cholesterol 150 mg, Fiber 1 g, Protein 19 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 680 mg
TASTY TUNA PASTA
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside.
- In a large saucepan over medium heat, combine tuna, peas, Alfredo sauce, garlic powder, oregano, and basil; mix well.
- Cook until heated through and add cooked pasta; mix well. Adjust seasoning as needed; serve.
Nutrition Facts : Calories 460.2 calories, Carbohydrate 54.3 g, Cholesterol 32.3 mg, Fat 18.4 g, Fiber 5.5 g, Protein 21.8 g, SaturatedFat 6.8 g, Sodium 765.7 mg, Sugar 7.1 g
SIMPLE TUNA POT PIE
Oh, I love these individual tuna pot pies! I found these on the back of a Chicken of the Sea Tuna pouch, and I am glad I did. Recipe is very easily halved into 2 pot pies. Also, with my changes (The ones in parentheses) these come out to 200 calories per pot pie. Also, if you want a crust or lattice top piece, simply crisscross crescent roll dough on top of pies before baking.
Provided by Shelby
Categories Savory Pies
Time 23m
Yield 4 individual pot pies, 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F.
- In medium saucepan, combine water, vegetables, and bouillon cube. Bring to a boil over medium heat; cook for 2 minutes longer.
- Dissolve cornstarch in milk, stir into vegetable saucepan and cook until thickened (maybe a little less than 2 minutes.) Stir in tuna and cheese.
- Spoon mixture into 4 (3/4 cup to 1.5 cup) individual pie pans or casserole dishes.
- Optional step: Separate crescent roll dough into 4 rectangles, cut each rectangle into six strips. Attach crust by crisscrossing six dough strips over each pot pie and pressing down firmly; trim excess dough.
- Bakes pies at 375°F for 15 to 20 minutes.
Nutrition Facts : Calories 177.3, Fat 8.5, SaturatedFat 4.8, Cholesterol 44.3, Sodium 491.9, Carbohydrate 6.8, Sugar 0.2, Protein 17.4
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