Recipe for Deep-Dish Tuna Pie


1 1/3 cup pie crust mix
1 cup onion, chopped
1 medium potato, peeled and diced
1/4 cup water
10 3/4 oz condensed cream of mushroom soup
1/3 cup milk
1/3 cup grated parmesan cheese
1 tablespoon lemon juice
3/4 teaspoon dried dillweed
1/4 teaspoon pepper
16 oz assorted frozen vegetables (mixed)
9 1/4 oz tuna, drained chunks
1 each egg, beaten


Prepare pie crust mix according to package directions, except do not roll out. Cover dough and set side. In a large skillet cook onion and potato in water, covered, about 7 minutes or until tender. Drain off liquid. Stir in soup, milk, Parmesan cheese, lemon juice, dillweed and pepper. Cook and stir until bubbly. Stir in frozen vegetables and tuna. Spoon in to an ungreased 2 quart casserole. On a lightly floured surfaced, roll pastry into a circle 2 inches larger than the diameter of the top of the casserole and about 1/8 inch thick. Make 1 inch slits near the center of the pastry. Center the pastry over the top of casserole, allowing the ends to hang over the edge. Trim pastry 1/2 inch beyond the edge of the casserole. Turn pastry under; flute to the casserole edge of the casserole pressing gently. If desired, use pastry scraps to make small decorations. Brush crust with beating egg. If using pastry decorations, place atop crust and brush some of the beaten egg. Bake in a 400-degree oven for 40 to 45 minutes or until crust is golden brown. Serve immediately.

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