Rice & Tuna Pie

5
Servings
20m
Prep Time
55m
Cook Time
1h 15m
Ready In


"I have never been a fan of tuna casserole. Don't know why? I like tuna and I like noodles, just don't like them together. This recipe makes serving tuna different, but very tasty. The rice is the crust while the tuna, cheese and egg make the filling. I will swap out the cheese for what I have and Tobasco on while eating is yummy! Reheats well in a micorwave for lunch/dinner the next day."

Original recipe yields 5 servings
OK
  • FOR THE CRUST
  • FOR THE FILLING

Nutritional

  • Serving Size: 1 (316.2 g)
  • Calories 494.3
  • Total Fat - 24.6 g
  • Saturated Fat - 10.9 g
  • Cholesterol - 254.7 mg
  • Sodium - 663 mg
  • Total Carbohydrate - 37.2 g
  • Dietary Fiber - 0.4 g
  • Sugars - 3.6 g
  • Protein - 29.5 g
  • Calcium - 375.7 mg
  • Iron - 3.1 mg
  • Vitamin C - 1.9 mg
  • Thiamin - 0.2 mg

Step 1

Beat together eggs, onion, butter and marjoram add to rice and mix well.

Step 2

Press onto bottom and sides of lightly buttered 10 inch pie plate.

Step 3

Spread tuna evenly over rice shell.

Step 4

Combine remaining ingredients, cheese, eggs, milk, marjoram, onion, salt and pepper, pour over tuna.

Step 5

Bake 350 degree oven for 50-55 minutes.

Step 6

Garnish with pimentos if desired.

Tips & Variations


No special items needed.

Related

Michelle_Minicucci

Tagged for RZ Billboard Tag 2012. I took your advice and swapped out Manchego cheese since I had it in the fridge. I loved it!! It made great leftovers, too. Still very moist, and crispy top. I meant to put peas in for color, but forgot... next time! Thanks for an easy go-to meal, Shirl!

(6 Jan 2012)