Tuna and Rice Pie

LauraAlice posted 02-08-99

Rice and Tuna Pie

For rice shell:
2 c cooked rice (regular)
2 T butter or margarine, melted
1 T chopped onion
1/4 t dried marjoram, crushed
1 egg, slightly beaten

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


Combine ingredients for rice shell and press into bottom and sides of lightly buttered 10-inch pie plate or 10x6x1-1/2-inch 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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