1 1/3 c Pie crust mix 1 T Lemon juice
1 c Onion, chopped 3/4 t Dried dillweed
1 md Potato, peeled and diced 1/4 t Pepper
1/4 c Water 16 oz Assorted frozen vegetables
10 3/4 oz Condensed cream of mushroom -(mixed)
-soup 9 1/4 oz Tuna, drained chunks
1/3 c Milk 1 ea Egg, beaten
1/3 c Grated Parmesan cheese
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.
Calories per serving: 325 Number of Servings: 6 Fat
grams per serving: 15 Approx. Cook Time: Cholesterol per
serving: 59 Marks:
Yields
6 servings