Baked tuna pie

Yield: 6 servings

Measure Ingredient
1 cup All-purpose flour
⅓ cup Enriched Corn Meal (Aunt Jemima or Quaker)
¾ teaspoon Salt (optional)
⅓ cup Vegetable shortening OR- margarine
¼ cup Cold water
10 ounces Frozen chopped broccoli thawed
13 ounces Evaporated milk
1 can Tuna (6-1/2 or 7-oz. size) drained, flaked
¼ cup Grated parmesan cheese
½ teaspoon Dillweed

Heat oven to 350 F. Combine flour, corn meal and ¼ teaspoon salt.

Cut in shortening until mixture resembles coarse crumbs. Add water, 1 tablespoon at a time, stirring lightly with fork until mixture forms a ball. On lightly floured surface, roll out pastry to form 12-inch circle. Fit loosely into 9-inch glass pie plate; trim. Turn edges under; flute.

Place broccoli between layers of paper towels. Pat gently to absorb excess water. Combine broccoli, remaining ½ teaspoon salt and remaining ingredients; mix well. Pour mixture into pastry shell.

Bake 50 to 55 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving. Serve with lemon wedges, if desired.

NUTRITIONAL ANALYSIS per serving: * calories 356 * carbohydrates 31 g * protein 22 g * fat 16 g * calcium 291 mg * sodium 210 mg * cholesterol 160 mg * dietary fiber 3 g Source: "Hurry, Let's Eat!" Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias

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