Tuna Spaghetti Pie
I'm a real pasta fan and I like fish as well, so I decided to combine the two. When my granddaughters are over, I make this dish in tart tins, so each girl can have her own pie. That works for both pint-size and senior-size appetites.—Mrs. Ruth Lee, Troy, Ontario
Ingredients
- 4 ounces uncooked spaghetti, broken into 2-inch pieces
- 1/4 cup grated Parmesan cheese
- 1 large egg, lightly beaten
- 1 teaspoon butter
- 1 garlic clove, minced
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- filling:
- 1 tablespoon finely chopped onion
- 1 teaspoon butter, melted
- 1 tablespoon all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon celery salt
- 1/4 teaspoon garlic and herb seasoning
- 1/8 teaspoon pepper
- 1/4 cup milk
- 1/4 cup sour cream
- 1 large egg, lightly beaten
- 1 can (6 ounces) tuna, drained and flaked
- 1/4 cup grated Parmesan cheese, divided
- 1 small tomato, thinly sliced
- Minced fresh parsley
Directions
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1Cook spaghetti according to package directions. Preheat oven to 350°.
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2In a large bowl, combine the spaghetti, Parmesan cheese, egg, butter, garlic, salt and pepper. Press onto the bottom and up the side of a greased 9-in. pie plate.
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3In a large skillet, saute onion in butter until tender. Remove from the heat. Stir in the flour and seasonings until blended.
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4In 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.
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5Bake until crust is golden and filling is puffy, 35-40 minutes. Sprinkle with parsley. Let stand 5-10 minutes before cutting.
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