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“This recipe came from an email from Taste of Home. I have yet to try it, but my family loves tuna casserole. I thought this might be a nice change”
READY IN:
45mins
SERVES:
6-8
YIELD:
1 pie
UNITS:
US

Ingredients Nutrition

  • Crust
  • 1 cup all-purpose flour
  • 12 cup mashed potato flakes
  • 12 cup cold butter
  • 3 -4 tablespoons ice water
  • 1 (2 7/8 ounce) can French-fried onions, divided
  • Filling
  • 1 egg
  • 1 (10 3/4 ounce) can cream of mushroom soup
  • 1 cup cheddar cheese, shredded and divided
  • 34 cup mashed potato flakes
  • 1 (6 1/2 ounce) can tuna, packed in water drained and flaked
  • 2 tablespoons pimiento-stuffed green olives, chopped

Directions

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

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