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Default Deep-Dish Tuna Pie

Deep-Dish Tuna Pie

Ingredients
1/2 of an 11-ounce package piecrust mix (1-1/2 cups)
1 large onion, chopped (1 cup)
1 medium potato peeled and diced (about 1 cup)
1/4 cup water
1 10-3/4-ounce can condensed cream of mushroom soup
1/3 cup milk
1/3 cup grated Parmesan cheese
1 tablespoon lemon juice
3/4 teaspoon dried dill weed
1/4 teaspoon pepper
1 16-ounce package frozen mixed vegetables
1 9-1/2-ounce can tuna, drained and broken into chunks
1 beaten egg

Directions
1. Prepare piecrust mix according to package directions, except do not
roll out. Cover dough; set aside.

2. In a large skillet cook onion and potato in water, covered, about 7
minutes or until tender. Drain off liquid. Stir in soup, milk,
Parmesan
cheese, lemon juice, dill weed, and pepper. Cook and stir until
mixture
is bubbly. Gently stir in frozen mixed vegetables and tuna. Spoon
mixture into an ungreased 2-quart casserole.

3. On a lightly floured surface roll pastry into a circle 2 inches
larger than the diameter of the top of the casserole and about 1/8
inch
thick. Make 1-inch slits near the center of the pastry. Center pastry
over top of casserole, allowing it to hang over edge. Trim pastry 1/2
inch beyond edge of casserole. Turn pastry under; flute to the
casserole
edge, pressing gently. Brush pastry with beaten egg.

4. Bake in a 400 degree F oven for 40 to 45 minutes or until crust is
golden brown. Serve immediately.



Nutritional facts per serving
calories: 386, total fat: 18g, saturated fat: 5g, cholesterol: 49mg,
sodium: 893mg, carbohydrate: 35g, protein: 21g
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