CRUNCHY TUNA PIE CASSEROLE
My favorite tuna pie casserole by far!! This is my mother-in-law, Kay Eloff’s recipe, which I modified. It is
great warm served with stir-fried cauli rice, and even lovely eaten cold. The chilled pie has a substantial, firm
crust. If you would like, the pie crust
can be omitted. Actually, my mother-in-law used only 2 cans of tuna, so if you like, you can do that too.
Crust:
11/2 cups Gluten-Free Bake Mix2, OR (375 mL)
Keto Bake Mix
Keto Bake Mix
1/4 cup grated Parmesan cheese (60 mL)
(kind in a
can)
6
tbsp butter, melted (90 mL)
1 egg yolk
1 tbsp water (15 mL)
Filling:
3, 6 oz cans chunk light tuna, (170 g)
drained (or use only 2 cans)
l large onion, finely chopped
1/2 green pepper,
finely chopped
1/2 red pepper,
finely chopped
4 eggs
1 cup half-and-half cream, OR (250 mL)
a mixture of
whipping cream and water
2 tsp prepared mustard (10 mL)
1/2 tsp salt (2 mL)
1/2 tsp black
pepper (2 mL)
1
cup grated Mozzarella cheese, divided (125 mL)
Crust: In medium
bowl, combine Gluten-Free Bake Mix 2, and Parmesan cheese. Stir in melted butter and egg yolk. Using a piece of plastic wrap, press into 13
x 9-inch (33 x 23 cm) glass baking dish.
Bake in 400°F (200°C) oven 8 minutes.
Set aside.
Filling: In large
bowl, combine tuna, onion, green and red pepper. In small bowl, beat eggs with fork; stir in
half-and-half cream, OR alternative, mustard, salt and black pepper. Sir in 1/2
cup (125 mL) grated Mozzarella cheese. Add to tuna-vegetable mixture and combine
well. Pour over crust. Sprinkle with remaining Mozzarella cheese. Bake in 400°C (200°C) oven 30 to 35 minutes,
or until set.
Helpful Hint: A food processor or good blender makes short
work of chopping vegetables.
Yield: 9 substantial servings
1
serving
312.6
calories
16.7
g protein
23.2
g fat
0.6 g fiber
8.1
g net carbs
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