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Tuna Cornbread Pie

Source of Recipe

Marla


List of Ingredients

12 thin lemon slices
1 small can peas
1 (6 1/2 or 7 oz.) can tuna
1/2 c. fresh bread crumbs
2 Tbsp. minced onion
2 eggs, beaten
1 can cream of mushroom soup,
undiluted
1 recipe corn muffin or
cornbread
snipped parsley (if desired)




Recipe

About 45 minutes before serving: Arrange lemon slices
on bottom of lightly greased 10-inch pie plate. Spread
peas
over lemon slices. Drain, then flake tuna; blend well
with
bread crumbs, onions, eggs and soup. Spoon into pie
plate over
the peas. Start heating oven to 400 degrees. Prepare
cornbread as
directed, then spoon gently over tuna mixture until
level with
inner edge of pie plate rim (turn any excess into a
custard
cup). Bake pie 30 minutes or until golden brown. Let
cool 10
minutes. Now, with spatula, loosen sides of pie.
Invert
serving dish on top of pie, then invert both,
unmolding pie,
bottom side up. Sprinkle with parsley if desired.
Makes 4 to
5 servings.