Cheesy Tuna Tater Pie Recipe
Ingredients
| CRUST | ||
| 1 Pillsbury Refrigerated Pie Crust (from 15 oz.pkg.), softened as directed on package | ||
| 3/4 cup Hungry Jack Mashed Potato Flakes | ||
| Shredded Cheddar cheese | 1 1/2 Cup (16 tbs) (FILLING) | |
| 2 tablespoons chopped pimiento-stuffed green olives | ||
| Condensed cream of mushroom soup | 1 Can (10oz) (FILLING) | |
| Tuna | 1 Can (10oz), drained, flaked (FILLING) | |
| Egg | 1 (FILLING) | |
| 1/2 cup canned french fried onions, optional | ||
Directions
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.
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.
Chef
