This Impossible Tuna and Cheddar Pie is a comforting, old-fashioned favorite that delivers maximum flavor with minimal effort. The “impossible” crust forms magically during baking, creating a golden, biscuit-like base and topping that encases a rich, savory filling. Layers of tender, caramelized onions, flaky tuna, and sharp cheddar cheese create a hearty texture that is both satisfying and nostalgic. Its the perfect solution for a busy weeknight dinner or a casual family gathering. With just a handful of pantry staples, you can whip up this crowd-pleasing dish in under an hour. Serve it warm for a cozy meal that feels like a home-cooked hug.
Impossible Tuna And Cheddar Pie
Description
This Impossible Tuna and Cheddar Pie is a comforting, old-fashioned favorite that delivers maximum flavor with minimal effort. The "impossible" crust forms magically during baking, creating a golden, biscuit-like base and topping that encases a rich, savory filling. Layers of tender, caramelized onions, flaky tuna, and sharp cheddar cheese create a hearty texture that is both satisfying and nostalgic. Its the perfect solution for a busy weeknight dinner or a casual family gathering. With just a handful of pantry staples, you can whip up this crowd-pleasing dish in under an hour. Serve it warm for a cozy meal that feels like a home-cooked hug.Ingredients
Directions
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Preheat oven to 400F (200C).
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Grease a 10-inch pie plate (10x1 1/2 inches) with butter or cooking spray.
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In a 10-inch skillet, melt the butter over low heat. Add the chopped onions and cook, stirring occasionally, until they are soft and light brown, about 10-15 minutes.
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Spread the cooked onions evenly into the bottom of the prepared pie plate.
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Layer the drained tuna and 1 cup of the shredded cheddar cheese over the onions.
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In a blender or large bowl, combine the eggs, milk, Bisquick, salt, and pepper. Blend on high for 15 seconds or beat by hand for 1 minute until the mixture is smooth and free of lumps.
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Pour the batter evenly over the tuna and onion layers in the pie plate.
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Bake for 25 to 30 minutes, or until a knife inserted into the center comes out clean and the top is golden brown.
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Top the pie with the tomato slices and the remaining 1 cup of shredded cheddar cheese.
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Return to the oven and bake for an additional 3 to 5 minutes, just until the cheese is melted.
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Let the pie cool for 5 minutes before slicing and serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 523.5kcal
- % Daily Value *
- Total Fat 24.9g39%
- Saturated Fat 10.6g53%
- Cholesterol 122.2mg41%
- Sodium 189.2mg8%
- Total Carbohydrate 11.2g4%
- Dietary Fiber 2.0g8%
- Sugars 5.1g
- Protein 57.5g115%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Cover leftovers tightly with plastic wrap or foil and refrigerate for up to 3 days. Reheat slices in the microwave or oven until warm.
Substitutions: You can use leftover cooked chicken or ground beef instead of tuna for a different flavor profile. If you don't have Bisquick, you can make your own quick mix with flour, baking powder, salt, and shortening.
Tip: For a crispier crust, ensure the batter is poured evenly and do not open the oven door frequently during the first 25 minutes of baking.
Variation: Add a teaspoon of hot sauce or paprika to the batter for a bit of extra kick.
