Impossible Tuna Melt Pie
Yield
6 servingsPrep
20 minCook
40 minReady
1 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
onions
chopped |
|
| ¼ | cup |
margarine
or butter |
|
| 2 | cans |
tuna
drained, flaked |
|
| 1 ¾ | cups |
sharp cheddar cheese spread
|
*
|
| 3 | large |
eggs
|
|
| 1 ¼ | cups |
milk
|
|
| 1 | cup |
biscuit baking mix (bisquick)
|
*
|
| ¼ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
onions
chopped |
|
| 59 | ml |
margarine
or butter |
|
| 2 | cans |
tuna
drained, flaked |
|
| 414 | ml |
sharp cheddar cheese spread
|
*
|
| 3 | large |
eggs
|
|
| 296 | ml |
milk
|
|
| 237 | ml |
biscuit baking mix (bisquick)
|
*
|
| 1.3 | ml |
salt
|
|
Directions
Grease pie plate, 10x1½ inch.
Heat oven to 400℉ (200℃). Cook and stir onions and margarine in 10 inch skillet over low heat until onions are light brown.
Sprinkle tuna, 1 cup of the cheese and the onions in plate.
Beat eggs, milk, baking mix, salt and peppeer 15 in blender on high or 1 minute with hand blender.
Pour into plate.
Bake 25 minutes.
Top with remaining cheese to within 1 inch from edge.
Bake 5 to 8 minutes longer or until knife inserted in center comes out clean (pie can be done even though some melted cheese adheres to knife).
