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Recipes
Seafood
Casseroles
Can Fish Casserole

Kat's Canned Tuna Pie Casserole

1 cup All-purpose flour
1/3 cup Enriched Corn Meal (Aunt Jemima or Quaker)
3/4 tsp Salt (optional)
1/3 cup Vegetable shortening OR- margarine
1/4 cup Cold water
10 oz Frozen chopped broccoli thawed
13 oz Evaporated milk
1 can Tuna (6-1/2 or 7-oz. size) drained, flaked
1/4 cup Grated parmesan cheese
1/2 tsp Dillweed

 Method :
Heat oven to 350 F. Combine flour, corn meal and 1/4 teaspoon salt. Cut in shortening until mixture resembles coarse crumbs. Add water, 1 tablespoon at a time, stirring lightly with fork until mixture forms a ball. On lightly floured surface, roll out pastry to form 12-inch circle. Fit loosely into 9-inch glass pie plate; trim. Turn edges under; flute.
Place broccoli between layers of paper towels. Pat gently to absorb excess water. Combine broccoli, remaining 1/2 teaspoon salt and remaining ingredients; mix well. Pour mixture into pastry shell. Bake 50 to 55 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving. Serve with lemon wedges, if desired.