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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This is from More Lean and Luscious. Leftovers of this pie freeze nicely and can be reheated in a toater oven or microwave for a quick, delicious lunch. We love it so much we make two and freeze one. Ingredients:
8 ounces tuna in water, drained |
1 ounce parmesan cheese, divided |
1 1/3 cups low fat cottage cheese |
3 eggs |
2 tablespoons all-purpose flour |
1 teaspoon baking powder |
1 tablespoon minced onion flakes |
1 teaspoon chicken bouillon |
1 teaspoon worcestershire sauce |
Directions:
1. Preheat oven to 350F.
2. Arrange flaked tuna evenly in a 9 inch pie pan that has been sprayed with a nonstick cooking spray.
3. In a blender, combine half of the parmesan with remaining ingredients. Blend until smooth. Pour mixture over tuna.
4. Top with remaining parmesan. Bake, uncovered, 30 minutes, until set and lightly browned.
5. Let stand 5 minutes before serving.
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