Tuna Spaghetti Pie Food

TUNA POT PIE

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.

TUNA PIE

Steps:

• Preheat oven to 400.
• Butter a 10" deep dish pie pan (or spray well with non-stick spray).
• In a medium bowl, combine flour, 1 cup cheese, salt and paprika.
• Cut the butter into chunks and mix or rub with your fingers into the flour mixture until coarse crumbs are formed.
• Reserve 1 cup of the mixture and press the rest into the bottom and up the sides of the prepared pie pan.
• Arrange the drained tuna on the crust.
• Beat the eggs with a mixture until light and fluffy.
• Stir in the sour cream, the remaining 1/2 cup cheese, the mayonnaise, bell pepper, onion, and dill weed.
• Pour the mixture over the tuna and sprinkle with the reserved crumb mixture.
• Bake for 35 to 40 minutes.
• Let stand 15 minutes before cutting and serving.
• Note: I have made this recipe in a 8" pie pan using 2/3 of the recipe ingredients for fewer servings, with excellent results.

DELICIOUS PUFF PASTRY TUNA PIE

Steps:

• Preheat the oven to 350°F.
• Put the olive oil in a casserole. Cook the onion and the garlic until are translucent. Add the parsley, cook until looks bright green. Add the tomatoes stir and add the salt. Cook until is dry. Add the tuna, stir and taste, put more salt if needed.
• Flatten 1/2 of the puff pastry on a floured board, fill a 12 inch diameter glass pie pan.
• Put in the tuna mix into the glass pie pan. Cover with the sour cream and the cheese.
• Flatten the other half of the puff pastry, place pastry over top of tuna pie and tuck in the sides. With a fork make some holes. Glaze with the beaten egg.
• Bake for 20 minute or until pastry has risen and is golden and crispy.