Serves 6

For the piecrust use a convenient and quick piecrust mix off the shelf that looks and tastes like you made it from scratch.

Need

• ½ of an 11 ounce package piecrust mix (1 1/3 cup)
• 1 large onion, chopped (1 cup)
• 1 medium potato, peeled and diced ( about 1 cup)
• ¼ cup water
• 1 – 10 ¾ ounce can condensed cream of mushroom soup
• 1/3 cup milk
• 1/3 cup grated parmesan cheese
• 1 tablespoon lemon juice
• ¾ teaspoon dried dillweed
• ¼ teaspoon pepper
• 1 16 ounce package frozen mixed vegetables
• 1 9 ¼ ounce can tuna, drained and broken into chunks
• 1 beaten egg

How to prepare the Deep Dish Tuna Pie

Prepare piecrust mix according to the directions except, do not roll out , cover the dough and set aside

In a large skillet cook the onion and potato in a small mount of water covered, about 7 minutes or until tender. Drain off the liquid. Stir in soup, milk, parmesan cheese, lemon juice, dillwed, and pepper. cook and stir until the mixture is bubbly. Gently stir in the frozen mixed vegetables and the tuna. Then spoon the mixture into an ungreased 2 quart casserole.

On a lightly floured surface roll pastry into a circle 2 inches larger than the diameter of the top of the casserole and about a 1/8 inch thick. Make 1 inch slits near the center of the pastry. Center the pastry over the top of the casserole allowing the ends to hang over the edge. Trim the pastry ½ inch thick beyond the edge of the casserole edge, pressing gently. Brush the pastry with beaten egg.

Bake in a 400 degree oven for 40 to 45 minutes or until the crust is golden brown. Serve this immediately. THis makes 6 servings.