Best 7 Light Veggie And Tuna Pie Recipes

IMPOSSIBLY EASY TUNA, TOMATO AND CHEDDAR PIE

Steps:

• Heat oven to 400°F. Spray 9-inch pie plate with cooking spray. In 10-inch skillet, melt butter over low heat. Add onion; cook, stirring occasionally, until tender. Sprinkle tuna, 1/2 cup of the cheese and the onion in pie plate.
• In medium bowl, stir remaining ingredients except tomato with wire whisk or fork until blended. Pour into pie plate.
• Bake 25 to 30 minutes or until knife inserted in center comes out clean. Top with tomato slices and remaining 1/2 cup cheese. Bake 3 to 5 minutes longer or until cheese is melted. Let stand 5 minutes before serving.

TATER CRUST TUNA PIE

Steps:

• In a small bowl, combine flour and potato flakes; cut in butter until crumbly. Add water, 1 tablespoon at a time, until dough is moist enough to hold together. Press pastry over bottom and up sides of an ungreased 9-in. pie plate. Flute edge. Set aside 1/2 cup onions for topping. Sprinkle remaining onions into pastry shell. , In a large bowl, combine the egg, soup, 1/2 cup cheese, potato flakes, tuna and olives. Spoon into pastry crust. , Bake at 350° for 25 minutes or until crust is golden. Sprinkle with remaining cheese and reserved onions; bake 5-10 minutes longer or until cheese is melted. Let stand for 5 minutes before serving.

VALERIE'S ITALIAN VEGGIE PIE

Steps:

• Preheat the oven to 350 degrees F.
• Heat the oil in a nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until starting to brown, 5 minutes. Add the shallots and saute for another 5 minutes. Add the spinach, Italian seasoning, a large pinch of salt and a pinch of pepper. Cook, stirring, until the spinach is wilted, a few minutes more. Remove from heat and let cool.
• Pat the crescent roll dough into a 9-by-13-inch casserole dish.
• In a large bowl, mix together the sauteed vegetables, mozzarella, Parmesan and eggs. Pat the mixture into the crescent roll dough.
• Bake until golden brown, 30 to 40 minutes.

EASY WEEKNIGHT TUNA POT PIE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Melt the butter in a saucepan over medium heat. Add onions and cook until soft and translucent. Mix in the tuna and frozen vegetables, stirring often until the vegetables are heated through, 5 to 10 minutes. Stir in the cream of mushroom soup. Pour the tuna mixture into a 9 inch pie dish and sprinkle with shredded cheese.
• Unroll and separate the crescent rolls. Lay each crescent roll on top of the tuna mixture with the point facing inward, the rolls may overlap slightly. Bake until crescent rolls are golden brown and mixture is bubbly, 11 to 13 minutes. Let the pie sit for 5 to 10 minutes before cutting and serving.

LIGHT VEGGIE AND TUNA PIE

Steps:

• In mixing bowl, combine egg, mayonnaise, seasonings, onion, and green pepper.
• Stir in bread crumbs.
• Mix in tuna.
• Press gently into 8-inch pie plate, using the back of a spoon.
• Shape to fit as a pastry shell.
• Toss vegetables with 1/4 cup cheese.
• Turn into shell.
• Sprinkle remaining 1/4 cup cheese over vegetables.
• Bake in preheated 325 oven 20-25 minutes.
• Or MICROWAVE on HIGH 3-4 minutes or until edges become firm.

TUNA AND/OR VEGETABLE POT PIE

Steps:

• Preheat oven to 425 degrees F.
• Make crust first.
• In a large bowl, mix flour and salt thoroughly.
• Add shortening and cover with flour.
• Using 2 butter knives or pastry cutter (I've also used a waffle-bottom potato masher with excellent results) cut up shortening into flour until it resembles chunky cornmeal.
• Create well in center and sparingly add ice cold water to mixture stirring with spatula gently between pourings.
• Do this only until dough starts to form a loose ball.
• It may not be necessary to use all of the water.
• Turn dough out onto a large piece of wax paper or plastic wrap and form ball using the paper or wrap to do so and fold closed.
• Place in coldest part of refrigerator until ready to use (at least 15 minutes).
• Mix all filling ingredients well, except tuna.
• Flake tuna with fork into chunks of various sizes, the largest being bite-size and stir into filling mixture.
• *If you wish to omit the tuna for a vegetarian pie, substitute 1 large potato, peeled, cubed and par-boiled for 10 minutes.
• Take dough out of frige.
• On a well-floured board knead gently 4-5 times until the dough holds together nicely and looks marbleized.
• Cut dough in half and roll out 1 half at a time about 3/4" bigger than the pie dish.
• The key to a flaky crust is to handle it as little as possible.
• Put bottom half in dish, then filling, then cover with top half.
• Crimp edges together using your fingers and make ventilation holes in center using a fork.
• Brush top of crust and edges with egg wash (1 egg and 2 tbs water whisked together).
• Bake in oven at 425F for 15 minutes, then reduce heat to 375F and bake another 45 minutes or until crust is golden brown.
• Check every 15 minutes.
• If edges start to brown too much cover them with foil.
• Cool 10 minutes before serving.

TUNA SPAGHETTI PIE

Steps:

• Cook spaghetti according to package directions; rinse in cold water and drain. In a large bowl, combine the spaghetti, Parmesan cheese, egg, butter, garlic, salt and pepper. Press onto the bottom and up the sides of a greased 9-in. pie plate; set aside., In a large skillet, saute onion in butter until tender. Remove from the heat. Stir in the flour and seasonings until blended. In a small bowl, beat together the milk, sour cream and egg. Stir into the onion mixture until blended. , Fold in the tuna; spoon into crust. Sprinkle half of the Parmesan over pie. Arrange tomato slices over cheese; sprinkle with remaining Parmesan. , Bake at 350° for 35-40 minutes or until crust is golden and filling is puffy. Sprinkle with parsley. Let stand for 5-10 minutes before cutting.