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August 2, 2011
Tuna & Pasta Pot Pie
Crowd-Pleasing Seafood
Prep time:
15 minutesbaking time:
15 minutes“Grandma's tuna pot pie was her quick and easy version of tuna casserole. We all loved the biscuit topping.”
Ingredients
Serves 5
- 1 tablespoon butter
- 1 large onion, chopped
- 1 1/2 cups cooked small shell pasta
- 1 (10 3/4-ounce) can condensed cream of celery or cream of mushroom soup
- 1 cup frozen peas, thawed
- 1 (6-ounce) can tuna in water, drained, flaked
- 1/2 cup sour cream
- 1/2 teaspoon dried dill
- 1/4 teaspoon salt
- 1 (7.5-ounce) can refrigerated buttermilk biscuits
Directions
1
Preheat oven to 400°F. Melt butter in medium ovenproof skillet over medium heat. Add chopped onion; cook 5 minutes, stirring occasionally.
2
Stir in cooked pasta, undiluted soup, peas, tuna, sour cream, dill and salt; mix well. Cook until hot, about 3 minutes. Press down the mixture in the skillet to form an even layer.
3
Unwrap the biscuit dough and arrange the individual biscuits over the tuna mixture in the skillet.
4
Bake until biscuits are golden and tuna mixture is bubbly, about 15 minutes.
Variations(0)
Reviews(0)
Grandma's Secret Trick
Grandma's Secret Trick
Grandpa was a salmon lover, so sometimes Grandma would use canned salmon in place of the tuna in her pot pie. Now that canned salmon is available boneless and skinless, this is an even easier substitution. When the grandkids were having supper at her house, Grandma sprinkled a little shredded Cheddar cheese over the biscuits during the last 5 minutes of baking.
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