Rice and Tuna Pie

LauraAlice posted 02-08-99

Rice and Tuna Pie

For rice shell:
2 cups cooked rice (regular)
2 Tbl. butter or margarine, melted
1 Tbl. chopped onion
1/4 tsp. dried marjoram, crushed
1 egg, slightly beaten

For filling:
1 (9-oz.) can tuna, drained and flaked
3 eggs, beaten
1 cup milk
4 oz. process Swiss cheese, shredded (1 c)
1 Tbl. chopped onion
1/4 tsp. salt
1/4 tsp. dried marjoram, crushed
Dash pepper


Preheat oven to 350 F. and lightly butter a 10-inch pie plate or a 10x6x1 1/2-inch baking dish.

Combine ingredients for rice shell and press into bottom and sides of prepared pie plate or baking dish. Layer tuna evenly over shell.

Combine remaining filling ingredients and pour over tuna.

Bake in a moderate oven (350 degrees) for 50 to 55 minutes, or till knife inserted just off center comes out clean. Garnish with pimiento, if desired.

Makes 6 servings.

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