Tuna Spaghetti Pie
21 ingredients
4 steps
Ingredients
- 4 ounces uncooked spaghetti, broken into 2-inch pieces
- 1/4 cup grated Parmesan cheese
- 1 large egg, lightly beaten
- 1 teaspoon butter
- 1 garlic clove, minced
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 tablespoon finely chopped onion
- 1 teaspoon butter, melted
- 1 tablespoon all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon celery salt
- 1/4 teaspoon garlic and herb seasoning
- 1/8 teaspoon pepper
- 1/4 cup milk
- 1/4 cup sour cream
- 1 large egg, lightly beaten
- 1 can (6 ounces) tuna, drained and flaked
- 1/4 cup grated Parmesan cheese, divided
- 1 small tomato, thinly sliced
- Minced fresh parsley
Directions
-
1Cook spaghetti according to package directions; rinse in cold water and drain. In a large bowl, combine the spaghetti, Parmesan cheese, egg, butter, garlic, salt and pepper. Press onto the bottom and up the sides of a greased 9-in. pie plate; set aside.
-
2In a large skillet, saute onion in butter until tender. Remove from the heat. Stir in the flour and seasonings until blended. In a small bowl, beat together the milk, sour cream and egg. Stir into the onion mixture until blended.
-
3Fold in the tuna; spoon into crust. Sprinkle half of the Parmesan over pie. Arrange tomato slices over cheese; sprinkle with remaining Parmesan.
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4Bake at 350° for 35-40 minutes or until crust is golden and filling is puffy. Sprinkle with parsley. Let stand for 5-10 minutes before cutting.
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