Deep Dish Tuna Pie

This deep dish tuna pie is extraordinary. You will be amazed at how easy it is to turn a can of tuna into a colorful entree. Serve alongside a tossed green salad with a tart dressing for a pleasing contrast.



PREP: 25 minutes
BAKE: 40 minutes
OVEN: 400°F
MAKES: 6 servings

INGREDIENTS
½ of an 11-ounce package piecrust mix (1 1/3 cups)
1 cup chopped onion (1 large)
1 cup diced, peeled potato
1 10 ¾-ounce can condensed cream of mushroom soup
1/3 cup milk
½ cup grated Parmesan cheese
1 tablespoon lemon juice
¾ teaspoon dried dillweed
¼ teaspoon black pepper
1 16-ounce package frozen mixed vegetables
1 9-ounce can tuna (water pack), drained and broken into chunks
PREPARATION
1. Prepare piecrust mix according to package directions, except do not roll out. Cover dough; set aside.
2. In a covered large skillet cook onion and potato in a small amount of boiling water about 7 minutes or until tender. Drain. Stir in soup, milk, Parmesan cheese, lemon juice, dillweed, and pepper. Cook and stir until bubbly. Gently stir in vegetables and tuna. Spoon mixture into an ungreased 2-quart casserole.
3. On a lightly floured surface, roll piecrust dough into a circle 2 inches larger than the diameter of the top of the casserole. Make several 1-inch slits near the center of the pastry. Center pastry over casserole, allowing pastry to hang over edge. Trim pastry ½ inch beyond edge of casserole. Turn pastry under; flute to the casserole edge, pressing gently.
4. Bake in a 400°F oven for 40 to 45 minutes or until crust is golden. Serve immediately.

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