Deep Dish Tuna Pie

• 1 c. chopped onion
• 1 medium potato (about 2/3 c.), peeled and diced
• 1/4 c. water
• 1 (10 3/4 oz.) can condensed cream of mushroom soup
• 1/3 c. milk
• 1/3 c. Parmesan cheese
• 1 Tbsp. lemon juice
• 3/4 tsp. dried dill weed
• 1/4 tsp. pepper
• 1 (16 oz.) pkg. assorted frozen vegetables
• 1 (9 1/4 oz.) can tuna, drained and broken in chunks
• 1 beaten egg

1. In a large skillet, cook onion and potato in water about 7 minutes or until tender.
2. Drain off liquid. Stir in soup, milk, Parmesan cheese, lemon juice, dill weed and pepper.
3. Cook and stir until bubbly. Stir in frozen vegetables and tuna. Put into a 2-quart casserole.
4. Make a pie crust the size of the baking dish, 1/8-inch thick.
5. Put over top.
6. Make a slit in crust. Brush with beaten egg.
7. Flute crust.
8. Bake in a 400u0b0 oven for 40 to 45 minutes.

onion, potato, water, condensed cream, milk, parmesan cheese, lemon juice, dill weed, pepper, frozen vegetables, tuna, egg

Taken from www.cookbooks.com/Recipe-Details.aspx?id=194514 (may not work)