Deep Dish Tuna Pie

• 1 (10-inch) unbaked pie crust
• 2 Tbsp. Parmesan cheese
• 3 oz. Cheddar cheese, shredded
• 3 oz. Mozzarella cheese, shredded
• 4 medium red potatoes, sliced
• 1 medium onion, chopped
• 2 eggs, beaten
• 1/3 c. half and half
• 1/3 c. milk
• 1 Tbsp. flour
• 1/2 tsp. dry mustard
• 1 (6 oz.) can water pack tuna, drained
• 8 pimento-stuffed olives, sliced
• crushed cornflakes

1. Preheat oven to 400u0b0.
2. Sprinkle the crust with each of the cheeses.
3. In a medium saucepan, parboil the potatoes and onion until just barely tender, about 10 minutes.
4. Drain well and place in the pie crust over the cheeses.
5. Beat together half and half, milk, flour and dry mustard.
6. Pour over the potatoes.
7. Distribute tuna over the top; sprinkle with olive slices and crumbs.
8. Bake 30 minutes.
9. Let sit 10 minutes before cutting into wedges.
10. Serves 6.

crust, parmesan cheese, cheddar cheese, mozzarella cheese, red potatoes, onion, eggs, milk, flour, dry mustard, water pack tuna, olives, cornflakes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=857644 (may not work)