Impossible Tuna Pie (Seafood Pie)
By Cecelia Anderson ceander
I can't tell you how many times I made this. It was literally a staple at my home. I loved it because it just reminded me of a quiche,so wonderfully light and fluffy. I wasn't a big seafood lover at the time, but I did love tuna fish, and I still do. Betty Crocker came out with all of these "impossible dishes", but I still managed to get them done. (smiles)
small can of tuna fish drained
shredded sharp natural cheddar cheese
3 ounce package cream cheese, cut into 1/4 inch cubes
sliced green onion
2 oz. jar diced pimento, drained if desired
original bisquick mix
1Heat oven to 400 degrees F. Grease pie plate, 9x1 1/4 inches. Mix tuna, cheese, onions and pimientos in pie plate.
2Stir remaining ingredients in bow with fork until blended. Pour into pie plate.
3Bake uncovered 35 to 40 minutes or until golden brown and knife inserted in center comes out clean (some cream cheese may stick to knife). Let stand 10 minutes before cutting.