Tuna Pie

A fancy way to serve a can of tuna

Yield: Serves 6

Ingredients

2 tablespoons butter or margarine

1/2 cup slivered almonds

2 cans (6-1/2 oz. ) tuna, drained

1 can (16-oz.) can cut green beans, drained

1 can (6-oz.) can sliced mushrooms, drained

2 cans (10-1/2 oz.) condensed cream of mushroom soup, undiluted

1/3 cup sherry

1 pkg. (10-oz.) Pepperidge Farm frozen Pastry Shells

1 egg, well beaten

Directions:

Thaw package of Patty Shells in refrigerator overnight or on a kitchen counter until workable, always keeping them cold to the touch.

In a skillet, heat butter and saute almonds until golden. Stir in tuna, green beans, mushrooms, soup and sherry. Pour mixture into a shallow 1-1/2 quart casserole.

Stack 3 pastry shells one atop the other. On a lightly floured surface, roll out to about 4x9-inches. With a cookie cutter cut pastry into 2-inch rounds. Repeat with remaining pastry shells. Place rounds on a cookie sheet and brush tops with beaten egg.

Bake casserole and pastry rounds in 400 F. oven for 15 to 20 minutes or until rounds are puffed and brown. Place puff pastry rounds over the top of the tuna casserole. Serve at once.

Recipe compliments of Pepperidge Farms.

Please note that some ingredients and brands may not be available in every store.

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