Tuna Cornbread PieSubmitted by: MOVEITMARY
IntroductionA favorite in our family. The original recipe used cream of mushroom soup but our family needs it to be lactose free. A favorite in our family. The original recipe used cream of mushroom soup but our family needs it to be lactose free.
12 thin lemon slices
2 6.5-oz cans tuna, drained and flaked
1/2 c fresh bread crumbs
1 Tbsp onion, minced
2 eggs, beaten
1 10.5-oz can Campbell's Golden Mushroom Soup
1 pkg cornbread mix
fresh parsley, coarsely chopped (optional)
It always seems to take longer than it says; for faster baking, put the tuna mixture in the oven to begin heating up while mixing the cornbread batter.
Grease 10" pie plate.
Arrange lemon slices on the bottom.
Combine tuna, bread crumbs, onion, eggs, and soup.
Spoon into pie plate over the lemon slices.
Prepare cornbread mix as directed on the package.
Spoon cornbread batter gently over tuna mixture just until level with the edge of the pie plate.
Put any extra cornbread batter into a greased custard cup.
Bake 30 minutes or until golden (test center of cornbread with toothpick).
Let cool 10 minutes
Loosen edges of pie with a spatula.
Place serving dish on top of pie and carefully turn them over, releasing the pie onto the dish.
If desired, garnish with parsley.
Slice in 8 pieces and serve.
Serving Size: Makes 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user MALIA4URU.