Main Dish Recipes - Tuna Pie

Ingredients   

• 2 Tbs. butter or margarine

• 1/2 cup slivered almonds

• 2 6 1/2-oz. cans tuna, drained

• 1 16-oz. can cut green beans, drained

• 1 6-oz. can sliced mushrooms, drained

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

• 1/8 cup sherry

• 1 10-oz. package Pepperidge Farm frozen Patty Shells

• 1 egg, well beaten

Serves 6

---

Method:

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

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

3. Stack 3 Patty Shells one atop the other. On a lightly floured surface roll out to about 4 x 9 inches. With a cookie cutter cut pastry into 2-inch rounds.

4. Repeat with remaining Patty Shells. Place rounds on a cookie sheet and brush tops with beaten egg.

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