Rice & Tuna Pie
Recipe: #2204
November 08, 2011
Categories: Tuna, Rice, Brunch, Mothers Day, Sunday Dinner, Oven Bake, Gluten-Free, Low Fat, more
"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 is 5 servings
Ingredients
- FOR THE CRUST
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- FOR THE FILLING
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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 by Step Method
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
No special items needed.
1 Reviews
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