Easy Tuna & Pasta Pot Pie

READY IN: 28mins
Top Review by Annacia

Very simple and yummy dinner. Instead of the canned biscuits I used Recipe#55564 to make the few I needed. I also used low fat soup and fat free sour cream. I love the flavor that the sour cream adds. This is really hearty and should please the men in your family with no problem. It's a full meal with just a salad to go with it.

Ingredients Nutrition

  • 1 tablespoon margarine or 1 tablespoon butter
  • 1 large onion, chopped
  • 1 12 cups small shell pasta or 1 12 cups elbow macaroni, cooked
  • 1 (10 3/4 ounce) can condensed cream of celery soup or 1 (10 3/4 ounce) can cream of mushroom soup, undiluted
  • 1 cup frozen peas, thawed
  • 1 (6 ounce) can tuna in water, drained and flaked into pieces
  • 12 cup sour cream
  • 12 teaspoon dried dill weed
  • 14 teaspoon salt
  • 1 (7 1/2 ounce) package buttermilk biscuits or 1 (7 1/2 ounce) package country biscuits

Directions

  1. Preheat oven to 400°F.
  2. Melt margarine in medium ovenproof skillet over medium heat.
  3. Add onion; cook 5 minutes, stirring occasionally.
  4. 2.
  5. Stir in pasta, soup, peas, tuna, sour cream, dill and salt; mix well.
  6. Cook 3 minutes or until hot.
  7. Press mixture down in skillet to form even layer.
  8. Unwrap biscuit dough; arrange individual biscuits over tuna mixture.
  9. Bake 15 minutes or until biscuits are golden brown and tuna mixture is bubbly.

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