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Cheesy Tuna Tater Pie

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By Pillsbury Kitchens
Updated Jan 10, 2010
Bake-Off® Contest 27, 1976
Mabel Simmons
Chattanooga, Tennessee
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This savory pie is easy to make, thanks to refrigerated pie crust.

Cheesy Tuna Tater Pie

  • Prep Time 20 min
  • Total 50 min
  • Ingredients 8
  • Servings 6
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Ingredients

Crust

Filling

  • 3/4 cup mashed potato flakes
  • 1 1/2 cups shredded Cheddar cheese (6 oz)
  • 2 tablespoons chopped pimiento-stuffed green olives
  • 1 can (10 3/4 oz) condensed cream of mushroom soup
  • 1 can (5 oz) tuna in water, drained, flaked
  • 1 egg
  • 1/2 cup canned french fried onions, if desired

Instructions

  • Step 
    1
    Heat oven to 400°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan. Bake 5 minutes.
  • Step 
    2
    Meanwhile, in medium bowl, mix potato flakes, 1 cup of the cheese, the olives, soup, tuna and egg until well mixed.
  • Step 
    3
    Remove partially baked shell from oven. Spoon filling into shell. Return to oven; bake 15 minutes longer.
  • Step 
    4
    Sprinkle top of pie with french fried onions and remaining 1/2 cup cheese. Bake 10 to 15 minutes longer or until cheese is melted and onions begin to brown. Let stand 5 minutes before serving.

Nutrition

370 Calories
22g Total Fat
16g Protein
27g Total Carbohydrate
1g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
370
Calories from Fat
200
Total Fat
22g
34%
Saturated Fat
10g
52%
Trans Fat
0g
Cholesterol
80mg
26%
Sodium
770mg
32%
Potassium
260mg
7%
Total Carbohydrate
27g
9%
Dietary Fiber
0g
0%
Sugars
1g
Protein
16g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
0%
0%
Calcium
20%
20%
Iron
6%
6%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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