Country Tuna Pie Recipes

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.

COUNTRY PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, combine ground beef, onion soup mix, 8 ounces tomato sauce, chopped onion, bread crumbs, 1/2 teaspoon oregano, and 1/2 cup shredded cheese. Mix thoroughly and press into a 9 inch pie plate.
• In a medium bowl, combine instant rice, water, 1 1/2 cups tomato sauce, 1/2 teaspoon oregano, basil, and rosemary. Mix well and pour over meat layer. Cover with aluminum foil.
• Bake in preheated oven for 30 minutes. Remove foil and sprinkle top with remaining 1/2 cup Cheddar cheese. Return pie to oven for an additional 10 minutes. Let stand 5 minutes before cutting.

IMPOSSIBLY EASY CHEESY TUNA PIE

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.

COUNTRY TUNA PIE

Steps:

• 1. Drain tuna; reserve liquid and set aside. 2. Sauté green onion, celery, carrots, and potatoes in olive oil until tender. 3. Sprinkle arrowroot or flour over oil and vegetables. Stir to blend. 4. Add chicken broth and continue to stir until thickened. 5. Stir in flaked tuna, parsley, pepper, and cheese. 6. Blend well and turn into two small casserole dishes. 7. Cover with Easy Oil Crust, leaving two vent holes. 8. Bake in 350°F oven for 45 minutes or until knife inserted in center comes out clean. 9. Let stand 10 minutes before serving. CRUST 1. Stir flour and salt in a bowl. 2. Combine oil with water and add to flour and salt. Mix with a fork. 3. Form into two balls with your hands and let sit covered with a cloth for 5 minutes. 4. Roll out between sheets of waxed paper. 5. Cover tuna and vegetable filling with crusts and bake for 10 to 12 minutes at 400° F. Suggestion : Leftover tuna pie makes a great lunch the next day. Note : A lower-fat, lowercalorie alternative can be made by using leftover garlic mashed potatoes to cover the tuna filling.

SIMPLE TUNA POT PIE

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.

COUNTRY TUNA PIE

Steps:

• Saute green onion and celery in butter until limp.
• Beat egg; beat in milk and wine. Add biscuit mix and parmesan cheese beating well.
• Stir in tuna, onion, celery, parsley, red hot pepper sauce, and shredded cheese. Blend well.
• Turn into a buttered 9 inch pie plate and bake at 350 for 45 minutes or until a knife inserted in center comes out clean.
• Let stand 10 minutes before slicing.