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Tuesday, March 19, 2013

Stretch a Can of Tuna, Eat Hearty

Janet Groene’s
E-Z Tuna Pot Pie
    Add two creamy cheeses  to stretch one can of tuna into four to six hearty servings.  

5- to 7-ounce can of tuna in oil, undrained
Half of an 8-ounce brick of cream cheese, diced
1 cup shredded cheese such as Cheddar or Jack
Half an 8-ounce brick of cream cheese, diced
1 cup frozen peas, thawed
½ teaspoon crumbled, dried thyme leaves
13-ounce can evaporated milk
1 cup biscuit mix
4 eggs
    Pre-heat the oven to 400 degrees. Spray or butter a deep pie pan and scatter tuna in it, breaking up tuna and distributing it evenly. Dot with cream cheese and Cheddar. Sprinkle with peas and thyme. Add water to milk to make two cups liquid.  Whisk  milk, eggs and biscuit mix to make a batter.  Pour batter over tuna mixture.
    Bake 35 to 40 minutes or until pie is firm and golden. Let stand 5 minutes, then cut in wedges and serve. 

      See more of Janet Groene's RV-ready recipes at 
Her book Cooking Aboard Your RV, 2nd Edition, is available from the RV Bookstore, (800) 274-9738.

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