Spaghetti and Tuna Pie
Yields 6 servings
30 minPrep Time
40 minCook Time
1 hr, 10 Total Time

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