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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This is a change from the traditional tuna casserole. The cheese-flavored crust is similar in texture to a graham cracker crust, perhaps a bit firmer, with a slightly crunchy crumb topping, and the tuna filling is somewhat like a quiche flavored with sour cream and dill. I got the recipe from an old Penzey's catalogue. See the bottom of the recipe for a suggestion on making a smaller pie for less servings. Ingredients:
1 1/2 cups flour |
1 1/2 cups grated cheddar cheese, divided |
1 teaspoon salt |
1 teaspoon sweet hungarian paprika |
1/2 cup butter or 1/2 cup margarine, cold |
2 (6 ounce) cans tuna, well-drained |
3 eggs |
1 cup sour cream |
1/4 cup mayonnaise |
2 tablespoons dried red peppers or 1/4 cup minced fresh red bell pepper |
1 small onion, finely chopped |
1/4 teaspoon dill weed |
Directions:
1. Preheat oven to 400.
2. Butter a 10 deep dish pie pan (or spray well with non-stick spray).
3. In a medium bowl, combine flour, 1 cup cheese, salt and paprika.
4. Cut the butter into chunks and mix or rub with your fingers into the flour mixture until coarse crumbs are formed.
5. Reserve 1 cup of the mixture and press the rest into the bottom and up the sides of the prepared pie pan.
6. Arrange the drained tuna on the crust.
7. Beat the eggs with a mixture until light and fluffy.
8. Stir in the sour cream, the remaining 1/2 cup cheese, the mayonnaise, bell pepper, onion, and dill weed.
9. Pour the mixture over the tuna and sprinkle with the reserved crumb mixture.
10. Bake for 35 to 40 minutes.
11. Let stand 15 minutes before cutting and serving.
12. Note: I have made this recipe in a 8 pie pan using 2/3 of the recipe ingredients for fewer servings, with excellent results.
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