Deep Dish Tuna Pie

• 1/2 (11 oz.) pkg. pie crust mix
• 1 c. chopped onion
• 1 medium potato, peeled and diced
• 1/4 c. water
• 1 can condensed cream of mushroom soup
• 1/3 c. milk
• 1/3 c. grated Parmesan cheese
• 1 Tbsp. lemon juice
• 3/4 tsp. dried dill weed
• 1/4 tsp. pepper
• 2/3 c. (one 16 oz. pkg.) frozen vegetables
• 1 can tuna, drained and in chunks
• 1 beaten egg

1. In large skillet, cook onion and potato in water, covered, 7 minutes or until tender.
2. Drain off liquid.
3. Stir in soup, milk, Parmesan cheese, lemon juice, dill weed and pepper.
4. Cook and stir until bubbly.
5. Stir in vegetables and tuna.
6. Spoon into an ungreased 2-quart casserole; roll out pastry and put over top of casserole.
7. Brush crust with beaten egg.
8. Bake 40 to 45 minutes.

pie crust, 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=537457 (may not work)