TUNA SPAGHETTI PIE

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IN­GRE­DI­ENTS

4 oz. un­cooked spaghetti, bro­ken into 2-in. pieces 1/4 cup grated Parme­san cheese 1 egg, lightly beaten 1 tsp but­ter 1 gar­lic clove, minced 1/4 tsp salt 1/8 tsp pep­per FILL­ING: 1 tbsp finely chopped onion 1 tsp but­ter, melted 1 tbsp all-pur­pose flour 1/2tsp salt 1/4 tsp cel­ery salt 1/4 tsp gar­lic and herb seasoning 1/8 tsp pep­per 1/4 cup milk 1/4 cup sour cream 1 egg, lightly beaten 1 can (6 oz.) tuna, drained and flaked 1/4 cup grated Parme­san cheese, di­vided 1 small tomato, thinly sliced Minced fresh pars­ley Prep Time: 30 min­utes Bake Time: 35 min­utes Yields: 6 serv­ings NU­TRI­TIONAL IN­FOR­MA­TION Amount Per Serv­ing (1 piece): 216 calo­ries, 9 g fat, 99 mg choles­terol, 636 mg sodium, 17 g car­bo­hy­drate, 1 g fiber, 16 g pro­tein. 1. 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 and set aside. 2. In a large skil­let, sauté 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. 3. Fold in the tuna and spoon into crust. Sprin­kle half of the Parme­san over pie. Ar­range tomato slices over cheese, then sprin­kle with re­main­ing Parme­san. 4. Bake at 350°F for 35-40 min­utes or un­til crust is golden and fill­ing is puffy. Sprin­kle with pars­ley. Let stand for 5-10 min­utes be­fore cut­ting.

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