Recipe by Charmed
This is a change from the traditional tuna casserole. The cheese-flavored crust is similar in texture to a graham cracker crust, perhaps a bit firmer, with a slightly crunchy crumb topping, and the tuna filling is somewhat like a quiche flavored with sour cream and dill. I got the recipe from an old Penzey's catalogue. See the bottom of the recipe for a suggestion on making a smaller pie for less servings.
Top Review by Rosalind
This is a really nice recipe. But a little too cheesy for me, I was also worried about the high fat content of all that cheese. So I used a low fat pastry for the bottom and did all the rest the same and it came out very nice. I will make it again.
- 1 1⁄2 cups flour
- 1 1⁄2 cups grated cheddar cheese, divided
- 1 teaspoon salt
- 1 teaspoon sweet Hungarian paprika
- 1⁄2 cup butter or 1⁄2 cup margarine, cold
- 2 (6 ounce) cans tuna, well-drained
- 3 eggs
- 1 cup sour cream
- 1⁄4 cup mayonnaise
- 2 tablespoons dried red peppers or 1⁄4 cup minced fresh red bell pepper
- 1 small onion, finely chopped
- 1⁄4 teaspoon dill weed
Directions See How It's Made
- Preheat oven to 400.
- Butter a 10" deep dish pie pan (or spray well with non-stick spray).
- In a medium bowl, combine flour, 1 cup cheese, salt and paprika.
- Cut the butter into chunks and mix or rub with your fingers into the flour mixture until coarse crumbs are formed.
- Reserve 1 cup of the mixture and press the rest into the bottom and up the sides of the prepared pie pan.
- Arrange the drained tuna on the crust.
- Beat the eggs with a mixture until light and fluffy.
- Stir in the sour cream, the remaining 1/2 cup cheese, the mayonnaise, bell pepper, onion, and dill weed.
- Pour the mixture over the tuna and sprinkle with the reserved crumb mixture.
- Bake for 35 to 40 minutes.
- Let stand 15 minutes before cutting and serving.
- Note: I have made this recipe in a 8" pie pan using 2/3 of the recipe ingredients for fewer servings, with excellent results.