Deep Dish Tuna Pie

Name: Deep Dish Tuna Pie
Ingredients: 1 c. chopped onion; 1 medium potato (about 2/3 c.), peeled and diced; 1/4 c. water; 1 (10 3/4 oz.) can condensed cream of mushroom soup; 1/3 c. milk; 1/3 c. Parmesan cheese; 1 Tbsp. lemon juice; 3/4 tsp. dried dill weed; 1/4 tsp. pepper; 1 (16 oz.) pkg. assorted frozen vegetables; 1 (9 1/4 oz.) can tuna, drained and broken in chunks; 1 beaten egg

12 ingredients

8 steps

Ingredients

1 c. chopped onion
1 medium potato (about 2/3 c.), peeled and diced
1/4 c. water
1 (10 3/4 oz.) can condensed cream of mushroom soup
1/3 c. milk
1/3 c. Parmesan cheese
1 Tbsp. lemon juice
3/4 tsp. dried dill weed
1/4 tsp. pepper
1 (16 oz.) pkg. assorted frozen vegetables
1 (9 1/4 oz.) can tuna, drained and broken in chunks
1 beaten egg

Directions

1

In a large skillet, cook onion and potato in water about 7 minutes or until tender.
2

Drain off liquid. Stir in soup, milk, Parmesan cheese, lemon juice, dill weed and pepper.
3

Cook and stir until bubbly. Stir in frozen vegetables and tuna. Put into a 2-quart casserole.
4

Make a pie crust the size of the baking dish, 1/8-inch thick.
5

Put over top.
6

Make a slit in crust. Brush with beaten egg.
7

Flute crust.
8

Bake in a 400° oven for 40 to 45 minutes.