Tuna Pie

• 1/2 (2-crust) pie crust mix
• 1 c. chopped onion
• 1 tsp. margarine
• 1 medium potato, peeled and diced
• 1/4 c. water
• 1 can cream of mushroom soup
• 1/3 c. milk
• 1/3 c. nonfat sour cream
• 1/3 c. grated Parmesan cheese
• 1 Tbsp. lemon juice
• 1/4 tsp. dried dill weed
• 1/4 tsp. pepper
• 1 (16 oz.) pkg. frozen mixed veggies
• 2 cans (6.1 oz.) water packed tuna

1. Prepare pie crust as directed.
2. Cover dough and set aside. In a large skillet, cook onion and margarine until tender; add potato and water.
3. Cover and simmer until potato is tender.
4. Stir in soup, milk, sour cream, Parmesan cheese, lemon juice, dill and pepper.
5. Cook and stir until bubbly.
6. Stir in frozen veggies and tuna.
7. Spoon into ungreased casserole dish.

onion, margarine, potato, water, cream of mushroom soup, milk, nonfat sour cream, parmesan cheese, lemon juice, dill weed, pepper, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=543913 (may not work)