Best Country Tuna Pie Recipes

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EASY WEEKNIGHT TUNA POT PIE



Easy Weeknight Tuna Pot Pie image

I made this recipe up one night on my commute home from work. It is fast, easy, and delicious! Makes great leftovers, too.

Provided by MISWOODS

Categories     Seafood     Fish     Tuna

Time 35m

Yield 8

Number Of Ingredients 7

2 tablespoons butter
1 small onion, diced
2 (5 ounce) cans tuna, drained
1 (10 ounce) package frozen mixed vegetables
1 (10.75 ounce) can condensed cream of mushroom soup
½ cup shredded Cheddar cheese
1 (8 ounce) package refrigerated crescent rolls

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C).
  • Melt the butter in a saucepan over medium heat. Add onions and cook until soft and translucent. Mix in the tuna and frozen vegetables, stirring often until the vegetables are heated through, 5 to 10 minutes. Stir in the cream of mushroom soup. Pour the tuna mixture into a 9 inch pie dish and sprinkle with shredded cheese.
  • Unroll and separate the crescent rolls. Lay each crescent roll on top of the tuna mixture with the point facing inward, the rolls may overlap slightly. Bake until crescent rolls are golden brown and mixture is bubbly, 11 to 13 minutes. Let the pie sit for 5 to 10 minutes before cutting and serving.

Nutrition Facts : Calories 265.6 calories, Carbohydrate 19.3 g, Cholesterol 26.1 mg, Fat 14.4 g, Fiber 1.5 g, Protein 14.1 g, SaturatedFat 5.8 g, Sodium 572.5 mg, Sugar 3 g

IMPOSSIBLY EASY TUNA, TOMATO AND CHEDDAR PIE



Impossibly Easy Tuna, Tomato and Cheddar Pie image

Partner tuna and cheese in a one-dish yummy dinner bake.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 6

Number Of Ingredients 9

1 tablespoon butter or margarine
1 large onion, chopped (1 cup)
1 can (5 oz) tuna, drained
1 cup shredded Cheddar cheese (4 oz)
1/2 cup Original Bisquick™ mix
1 cup milk
1/8 teaspoon pepper
2 eggs
1 medium tomato, thinly sliced

Steps:

  • Heat oven to 400°F. Spray 9-inch pie plate with cooking spray. In 10-inch skillet, melt butter over low heat. Add onion; cook, stirring occasionally, until tender. Sprinkle tuna, 1/2 cup of the cheese and the onion in pie plate.
  • In medium bowl, stir remaining ingredients except tomato with wire whisk or fork until blended. Pour into pie plate.
  • Bake 25 to 30 minutes or until knife inserted in center comes out clean. Top with tomato slices and remaining 1/2 cup cheese. Bake 3 to 5 minutes longer or until cheese is melted. Let stand 5 minutes before serving.

Nutrition Facts : Calories 210, Carbohydrate 12 g, Cholesterol 105 mg, Fat 1 1/2, Fiber 1 g, Protein 13 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 4 g, TransFat 1/2 g

TATER CRUST TUNA PIE



Tater Crust Tuna Pie image

I make this pie a lot because it is quick and easy to prepare (I teach during the day, so my cooking time is limited), and it's one of my husband's favorites. I like the combination of potato flakes and french-fried onions in this pastry crust...they complement the tuna/cheese filling well.

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 13

CRUST:
1 cup all-purpose flour
1/2 cup mashed potato flakes
1/2 cup cold butter
3 to 4 tablespoons ice water
1 can (2.8 ounces) french-fried onions, divided
FILLING:
1 large egg
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
1 cup shredded cheddar cheese, divided
3/4 cup mashed potato flakes
1 can (6-1/2 ounces) light water-packed tuna, drained and flaked
2 tablespoons chopped pimiento-stuffed green olives

Steps:

  • In a small bowl, combine flour and potato flakes; cut in butter until crumbly. Add water, 1 tablespoon at a time, until dough is moist enough to hold together. Press pastry over bottom and up sides of an ungreased 9-in. pie plate. Flute edge. Set aside 1/2 cup onions for topping. Sprinkle remaining onions into pastry shell. , In a large bowl, combine the egg, soup, 1/2 cup cheese, potato flakes, tuna and olives. Spoon into pastry crust. , Bake at 350° for 25 minutes or until crust is golden. Sprinkle with remaining cheese and reserved onions; bake 5-10 minutes longer or until cheese is melted. Let stand for 5 minutes before serving.

Nutrition Facts : Calories 380 calories, Fat 24g fat (12g saturated fat), Cholesterol 81mg cholesterol, Sodium 705mg sodium, Carbohydrate 29g carbohydrate (1g sugars, Fiber 1g fiber), Protein 13g protein.

IMPOSSIBLE TUNA PIE



Impossible Tuna Pie image

Make and share this Impossible Tuna Pie recipe from Food.com.

Provided by Mercy

Categories     Lunch/Snacks

Time 50m

Yield 6 serving(s)

Number Of Ingredients 12

1 (8 ounce) can canned tuna, drained
1/3 cup celery, thinly sliced
2 cups shredded cheddar cheese
1/4 cup green onion, thinly sliced
1 1/2 cups milk
4 eggs
1 cup baking mix (Bisquick)
1/2 teaspoon grated fresh lemon rind
1 teaspoon lemon juice
1/4 teaspoon salt
1/8 teaspoon black pepper
1 garlic clove, crushed

Steps:

  • Preheat oven to 350°F.
  • Grease a 10" pie plate.
  • Layer the tuna, celery, cheese and onions in the pie plate.
  • Beat the remaining ingredients together for 15 seconds in a blender.
  • Pour the mixture into the pie plate.
  • Bake for about 40 minutes until golden brown or bake until a knife inserted in center comes out clean.
  • Cool for about 5 minutes before serving.

Nutrition Facts : Calories 377.1, Fat 22.2, SaturatedFat 11.5, Cholesterol 205.4, Sodium 810.3, Carbohydrate 17, Fiber 0.7, Sugar 3, Protein 26.2

TUNA PIE



Tuna Pie image

This is a change from the traditional tuna casserole. The cheese-flavored crust is similar in texture to a graham cracker crust, perhaps a bit firmer, with a slightly crunchy crumb topping, and the tuna filling is somewhat like a quiche flavored with sour cream and dill. I got the recipe from an old Penzey's catalogue. See the bottom of the recipe for a suggestion on making a smaller pie for less servings.

Provided by Charmed

Categories     Tuna

Time 1h

Yield 8 serving(s)

Number Of Ingredients 12

1 1/2 cups flour
1 1/2 cups grated cheddar cheese, divided
1 teaspoon salt
1 teaspoon sweet Hungarian paprika
1/2 cup butter or 1/2 cup margarine, cold
2 (6 ounce) cans tuna, well-drained
3 eggs
1 cup sour cream
1/4 cup mayonnaise
2 tablespoons dried red peppers or 1/4 cup minced fresh red bell pepper
1 small onion, finely chopped
1/4 teaspoon dill weed

Steps:

  • Preheat oven to 400.
  • Butter a 10" deep dish pie pan (or spray well with non-stick spray).
  • In a medium bowl, combine flour, 1 cup cheese, salt and paprika.
  • Cut the butter into chunks and mix or rub with your fingers into the flour mixture until coarse crumbs are formed.
  • Reserve 1 cup of the mixture and press the rest into the bottom and up the sides of the prepared pie pan.
  • Arrange the drained tuna on the crust.
  • Beat the eggs with a mixture until light and fluffy.
  • Stir in the sour cream, the remaining 1/2 cup cheese, the mayonnaise, bell pepper, onion, and dill weed.
  • Pour the mixture over the tuna and sprinkle with the reserved crumb mixture.
  • Bake for 35 to 40 minutes.
  • Let stand 15 minutes before cutting and serving.
  • Note: I have made this recipe in a 8" pie pan using 2/3 of the recipe ingredients for fewer servings, with excellent results.

Nutrition Facts : Calories 456.1, Fat 31.2, SaturatedFat 17, Cholesterol 162.8, Sodium 615.3, Carbohydrate 22.4, Fiber 0.9, Sugar 1.3, Protein 21.2

CREAMY TUNA PIE



Creamy Tuna Pie image

This is from a magazine promo advertising Sirena Tuna - there are lots of things you can alter to your own taste eg. change the herbs or use lite cream or 1/2 milk and 1/2 cream like I did .

Provided by katew

Categories     Savory Pies

Time 1h20m

Yield 8-10 serving(s)

Number Of Ingredients 9

425 g canned tuna, drained
1 large leek, washed and thinly sliced
2 medium carrots, diced
2 tablespoons dill, chopped
2 tablespoons parsley, chopped
1 egg, lightly beaten
500 ml cream
500 g potatoes, thinly sliced
1 cup tasty cheese, grated

Steps:

  • Preheat oven to 185 degrees celsius.
  • Heat a little oil in large saucepan.
  • Cook leek and carrot for 10 - 15 minutes till tender.
  • Turn out heat.
  • Add tuna, herbs,egg and cream.
  • Stir gently to break up any chunks of tuna.
  • Pout into baking dish - 15 x 25 cms.
  • Layer potato over the top - overlapping the slices.
  • Cover with foil and bake for 25 minutes.
  • Remove foil and sprinkle with cheese.
  • Bake further 30 minutes till cheese bubbling and serve.

Nutrition Facts : Calories 391.4, Fat 27.5, SaturatedFat 16.4, Cholesterol 136.8, Sodium 350.3, Carbohydrate 16.2, Fiber 2, Sugar 1.8, Protein 20.4

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