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Easy Tuna Pasta Pot Pie
Easy Tuna & Pasta Pot Pie
Prep and Cook Time 28 minutes
YIELD Makes 5 servings
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INGREDIENTS
| 1 | tablespoon margarine or butter |
| 1 | large onion, chopped |
| 1‑1/2 | cups cooked small shell pasta or elbow macaroni |
| 1 | can (10-3/4 ounces) condensed cream of celery or mushroom soup, undiluted |
| 1 | cup frozen peas, thawed |
| 1 | can (6 ounces) tuna packed in water, drained and flaked |
| 1/2 | cup sour cream |
| 1/2 | teaspoon dried dill weed |
| 1/4 | teaspoon salt |
| 1 | package (7.5 ounces) buttermilk or country biscuits |
PREPARATION:
- Preheat oven to 400°F. Melt margarine in medium ovenproof skillet over medium heat. Add onion; cook 5 minutes, stirring occasionally.
- Stir in pasta, soup, peas, tuna, sour cream, dill and salt; mix well. Cook 3 minutes or until hot. Press mixture down in skillet to form even layer. Remove skillet from heat.
- Unwrap biscuit dough; arrange individual biscuits over tuna mixture. Bake 15 minutes or until biscuits are golden brown and tuna mixture is bubbly.
This recipe appears in:
Fish
NUTRITIONAL INFORMATION:
| Protein | 17 g |
| Fiber | 3 g |
| Carbohydrate | 45 g |
| Cholesterol | 30 mg |
| Total Fat | 14 g |
| Calories | 366 |
| Sodium | 1,108 mg |
DIETARY EXCHANGE:
| Fat | 2 |
| Meat | 1 |
| Starch | 3 |
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