A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Tuna Crunch Pie
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- #82965
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
1 1/2 cup sifted flour
1 cup shredded cheddar cheese
1 teaspoon salt
1 teaspoon paprika
1/2 cup butter
1/2 cup finely chopped walnuts
2 cans (7 ounce size) tuna, drained and flakes
3 eggs
1 cup sour cream (dairy)
1/2 cup shredded cheddar cheese or Swiss cheese
1/4 cup mayonnaise
2 tablespoons chopped pimento
1 teaspoon grated onion
1/4 teaspoon dill seed or dill weed
2 drops hot pepper sauce
directions
Combine in mixing bowl, cheddar cheese, salt, and paprika. Cut in butter until mixture resembles coarse crumbs. Stir in walnuts. Reserve 1 cup mixture for topping.
Press remaining mixture onto bottom and sides of well greased 10 inch pie pan. Place tuna in pie pan.
Beat eggs until light and fluffy. Blend in remaining ingredients. Pour over tuna. Sprinkle with reserved crumb mixture.
Bake at 400 degrees F for 35-40 minutes until golden brown. Cool 10 minutes before serving.
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nutrition data
Nutritional data has not been calculated yet.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Beer makes batters better, meat more tender, and sauces more flavorful.
see more canned tuna recipes
reviews & comments
June 15, 2008
This recipe (or a very close duplicate) originally appeared as a Pillsbury bake off winner in the 60's. My family has loved it ever since! It's a great "feel good" meal, which, although the ingredients list makes you question it, the taste is phenomenal. My kids and husband ask for it!