TUNA SPAGHETTI PIE
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.