Impossible Tuna Pie (GF)

IMPOSSIBLE TUNA PIE

 Easy as pie!  This pie forms its own crust with the topping. This tuna pie is fairly bland, so jazzing it up with a little hot sauce or mayonnaise will help if you find it is too bland.  I exchanged 1/4 cup of the Cheddar cheese for Parmesan cheese and I think that will definitely help give the pie more flavor.  I also increased the cream cheese by 1 oz, as I love that in there and wanted more of it.  If you buy one of those big cans of tuna from Costco, then you can make the tuna bake and this tuna pie and you'll be having tuna all week.  Not sure you want that!  LOL

2, 6 oz cans tuna in water, (170 g)

  drained

³/₄  cup old Cheddar cheese, (175 mL)

  shredded

¹/₄  cup grated Parmesan cheese (60 mL)

4 oz cream cheese, diced (125 g)

¹/₄  cup chopped green onions (60 mL)

³/₄  cup half-and-half cream (175 mL)

¹/₂  cup water (125 mL)

4 eggs

1¹/₄  cups Gluten-Free Bake Mix, page___ (300 mL)

³/₄  tsp salt (3 mL)

¹/₂  tsp baking soda (2 mL)

¹/₈  tsp nutmeg (1 mL)

In medium bowl, combine tuna, Cheddar cheese, Parmesan cheese, cream cheese and green onions.  Place in greased 9-inch (23 cm) glass pie dish.

In blender, combine cream, water, eggs, Gluten-Free Bake Mix, page___, salt, baking soda and nutmeg.  Blend well.  Pour over tuna mixture.

Bake in 400°F (200°C) oven 30 minutes; cover with foil and bake another 15 minutes, or until knife inserted in center comes out clean.  Allow to cool 5 to 10 minutes before serving.

Yield:  8 servings

1 serving

312.3 calories

25.4 g protein

20.0 g fat

5.8 g carbs