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Yields 6 servings

Spaghetti and Tuna Pie

30 minPrep Time

40 minCook Time

1 hr, 10 Total Time

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Ingredients

    Crust
  • 4 ounces uncooked Spaghetti, broken into 2-inch pieces
  • 1/4 cup grated Parmesan Cheese
  • 1 Egg, lightly beaten
  • 1 teaspoon Butter
  • 1 clove Garlic, minced
  • 1/4 teaspoon Salt
  • 1/8 teaspoon Pepper
  • Filling
  • 1 Tablespoon finely chopped Onion
  • 1 teaspoon Butter, melted
  • 1 Tablespoon Flour
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Garlic Powder
  • 1/8 teaspoon Pepper
  • 1/4 cup Milk
  • 1/4 cup Sour Cream
  • 1 Egg, lightly beaten
  • 1 can (5-6 ounces) Tuna, drained and flaked
  • 1/4 cup grated Parmesan Cheese, divided
  • 1 small Tomato, thinly sliced
  • Fresh Parsley, minced (optional)

Instructions

    Crust
  1. In a large pot, cook spaghetti according to package directions; rinse in cold water and drain.
  2. In a large bowl, combine the cooked spaghetti, 1/4 cup Parmesan Cheese, egg, butter, garlic, salt and pepper.
  3. Press into the bottom and up the sides of a greated 9-inch pie plate; set aside.
  4. Filling
  5. In a large skillet, saute onion in butter until translucent and tender.
  6. Remove from heat.
  7. Stir in flour and seasonings until blended.
  8. In a small bowl, beat together milk, sour cream and egg.
  9. Stir into the onion mixture until blended.
  10. Fold in the tuna.
  11. Spoon into the crust.
  12. Sprinkle half of the Parmesan cheese over pie.
  13. Arrange tomato slices over cheese.
  14. Sprinkle with remaining Parmesan.
  15. Bake at 350F for 35-40 minutes or until crust is golden and filling is puffy.
  16. Sprinkle with parsley if desired.
  17. Let stand 5-10 minutes before cutting to allow filling to set.

Notes

Serve with green salad and light dessert.

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https://ugfoodbank.org/spaghetti-and-tuna-pie/