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Ingredientes
- 2 tbsp. butter
- 1/4 c. finely minced green pepper
- 1/4 c. finely minced onion
- 1 (10 1/2 ounce.) can cream of celery soup, undiluted
- 1/2 c. shredded sharp Cheddar cheese
- 2 (6 1/2 ounce.) cans chunk tuna, liquid removed
- 1/2 c. minced pimento (1 jar liquid removed)
- 2 pie crusts, one for top, one for top
Direcciones
- Heat butter, add in green pepper and onion, cook till tender. Add in soup and cheese, stir till blended. Add in tuna and pimento and toss lightly, till mixed. Cold mix. Pour into pie shell. Make lattice top for pie. Flute edges of pastry. Bake 30 min at 400 degrees.
- You may use frzn crust or possibly a pie crust mix. If you use a pie crust mix add in 1/2 c. shredded cheese when mixing the crust.
- This pie can be frzn in aluminum foil. To bake unwrap, bake 40-45 min at 400 degrees.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 117g | |
| Recipe makes 10 servings | |
| Calories 292 | |
| Calories from Fat 155 | 53% |
| Total Fat 17.37g | 22% |
| Saturated Fat 7.44g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 20mg | 7% |
| Sodium 505mg | 21% |
| Potassium 134mg | 4% |
| Total Carbs 26.59g | 7% |
| Dietary Fiber 1.3g | 4% |
| Sugars 0.93g | 1% |
| Protein 7.57g | 12% |
