This Impossible Tuna and Cheddar Pie is a comforting, old-fashioned favorite that requires no rolling pin or pie crust skills. The magic lies in the batter, which rises during baking to create a fluffy, biscuit-like top layer that seals in a rich, savory filling of flaked tuna, caramelized onions, and sharp cheddar cheese. It’s the perfect solution for a busy weeknight dinner or a simple lunch that feels indulgent. The combination of tender onions, salty cheese, and protein-packed tuna creates a satisfying texture and deep flavor profile. Serve it warm with a simple green salad or steamed vegetables for a complete meal that the whole family will enjoy.
Impossible Tuna & Cheddar Pie
Description
This Impossible Tuna and Cheddar Pie is a comforting, old-fashioned favorite that requires no rolling pin or pie crust skills. The magic lies in the batter, which rises during baking to create a fluffy, biscuit-like top layer that seals in a rich, savory filling of flaked tuna, caramelized onions, and sharp cheddar cheese. It's the perfect solution for a busy weeknight dinner or a simple lunch that feels indulgent. The combination of tender onions, salty cheese, and protein-packed tuna creates a satisfying texture and deep flavor profile. Serve it warm with a simple green salad or steamed vegetables for a complete meal that the whole family will enjoy.Ingredients
Directions
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Preheat oven to 400F (200C).
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Grease a 10-inch pie plate with butter or non-stick cooking spray.
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In a skillet over medium-low heat, melt the butter and add the chopped onions.
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Cook onions, stirring occasionally, until they are soft and light brown, about 10-12 minutes.
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Drain the tuna well and flake it with a fork.
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In the prepared pie plate, combine the cooked onions, flaked tuna, and 1 cup of the shredded cheddar cheese. Spread evenly.
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In a blender or bowl, beat together the eggs, milk, Bisquick, salt, and pepper until smooth. If using a blender, blend on high for 15 seconds. If mixing by hand, beat for about 1 minute.
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Pour the batter evenly over the tuna and onion mixture 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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Remove from oven and immediately top with sliced tomatoes and the remaining 1 cup of cheddar cheese.
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Return to the oven for 3 to 5 minutes, just until the cheese begins to melt.
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Let the pie cool for 5 minutes before slicing and serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 613.6kcal
- % Daily Value *
- Total Fat 29.8g46%
- Saturated Fat 12.4g62%
- Cholesterol 263.6mg88%
- Sodium 1484.5mg62%
- Total Carbohydrate 15.4g6%
- Dietary Fiber 2.1g9%
- Sugars 9.2g
- Protein 64.9g130%
* 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 aluminum foil and refrigerate for up to 3 days. Reheat slices in the microwave or oven until warmed through.
Variations: Try adding cooked bacon bits or diced bell peppers to the onion mixture for extra flavor and texture. You can also substitute the tuna with canned salmon for a different twist.
Ingredient Tip: Ensure the tuna is very well drained to prevent the pie from becoming too wet and soggy.
Crust Alternative: If you don't have Bisquick, you can make a simple substitute using 1 cup flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon salt, and 1/2 teaspoon sugar. Cut in cold butter until crumbly before adding the wet ingredients.
