The other night, I cooked more spaghetti than we needed for dinner. So I put about two cups of THE plain pasta in the refrigerator and decided to figure out what to do with it later.
So on Friday, I was brainstorming for a new twist on tuna…and I came up with this recipe from Ruth Lee on the website Taste of Home…
Of course, I “tweaked” her recipe to use what I had on hand in our cupboard..and I added mushrooms because I love them.
TUNA SPAGHETTI PIE Preheat oven to 350 degrees
“CRUST”
4 oz. spaghetti, cooked, cooled and chopped (About two cups of cooked pasta)
1/4 c. grated Parmesan cheese
1 egg, beaten
1 garlic clove. minced
salt and pepper to taste
1 T. Extra Virgin Olive Oil
Combine the “crust” ingredients and press into a 9 inch pie plate or a round cake pan. Set aside.
“FILLING”
1 T. finely chopped onion
1 T. EVOO (olive oil)
1 T. flour
1/2 tsp. Seasoning Salt
salt and pepper-optional
1/4 c. milk
1/4 c. sour cream
1 egg, slightly beaten
1 cup portabello mushrooms
1 can tuna-drained and flaked
1/4 c. grated Parmesan cheese-divided
1-2 tomatoes, thinly sliced
fresh parsley, chopped
Saute the onion and mushrooms in olive oil. Stir in the flour and spices. Mix in half of the Parmesan cheese and the milk, sour cream and egg. Stir into the onion mixture. Gently fold in the tuna.
Pour onto the “crust” and top with the sliced tomatoes. Sprinkle on the rest of the cheese and the chopped parsley.
Sprinkle a little salt on the tomatoes.
Bake in a 350 degree oven for approx 30-40 minutes or until filling starts to bubble.
Cut into wedges and serve.
Another “rainbow dinner”.
(And hubby says this recipe is a keeper.)
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