Tuna Au Gratin Pie Recipe
Tuna Au Gratin Pie has an Ostentatious taste. The mushroom soup and tuna gives the Tuna Au Gratin Pie Mouth-watering taste. Must catch it
Ingredients
| Vegetable shortening pastry for 1 crust pie | ||
| Condensed cream of mushroom soup | 1 Can (10oz) | |
| Onion | 1/3 Cup (16 tbs), chopped | |
| Milk | 1/4 Cup (16 tbs) | |
| Flour | 2 Tablespoon | |
| Frozen peas package | 1 , drained | |
| Tuna | 1 Can (10oz), drained | |
| Pimiento | 2 Tablespoon, chopped | |
| 1 cup shredded sharp process American cheese | ||
Directions
Line 9 inch pie plate with pastry; trim crust; prick bottom and flute edge.
Place extra pieces of dough on baking sheet.
Bake pastry shell and extra pieces at 425° for 12 minutes or until lightly brown.
When cool, crumble pastry pieces.
In saucepan, combine soup, onion, milk, and flour.
Cook and stir until thickened and bubbly.
Remove from heat; stir in peas, tuna, and pimiento.
Pour into pastry shell; top with cheese and pastry crumbs.
Bake at 425° for 12 to 15 minutes, until cheese melts.
Place extra pieces of dough on baking sheet.
Bake pastry shell and extra pieces at 425° for 12 minutes or until lightly brown.
When cool, crumble pastry pieces.
In saucepan, combine soup, onion, milk, and flour.
Cook and stir until thickened and bubbly.
Remove from heat; stir in peas, tuna, and pimiento.
Pour into pastry shell; top with cheese and pastry crumbs.
Bake at 425° for 12 to 15 minutes, until cheese melts.
Chef
