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Tuesday, June 12, 2012

A New Take on Tuna Pot Pie

Janet Groene’s
Tuna Pot Pie
    This economical recipe makes one can of tuna go a long way. It serves six if you add a side salad and vegetable. You may need an extra egg and other ingredients for the cornbread mix.

6-ounce can solid pack tuna, drained
2 eggs
10-ounce can condensed cream of celery soup
Small onion, finely chopped
1/3 cup bread crumbs
1 package cornbread mix
Lemon wedges (optional)
    Set the oven to 400 degrees. Butter a 9-inch pie plate well.  Drain tuna, break it up with a fork and arrange it in the pie pan. In a bowl, whisk eggs with soup and stir in onion and crumbs.  Pour over tuna.
    In the same bowl prepare cornbread mix according to package directions and pour batter over egg mixture. Bake 30 minutes or until topping is toasty and firm. Let stand 7-8 minutes and cut in wedges. Serve with lemon wedges if you wish.

See more of Janet Groene's RV-ready recipes at


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