Ingredients:
1 can tuna ( 12 1/2 oz)
1 (10 ounce) packages frozen peas and carrots
1/2 cup chopped onions
1 can cream of celery soup
1/3 cup milk
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 tablespoon finely chopped celery or 1/2 teaspoon dried celery flakes
salt
pepper
pastry for double-crust pie ( biscuits could be substituted)
Directions:
Line a pie pan with crust; set aside.
Combine remaining ingredients.
Pour into pie crust and top with the second.
(If you choose to use biscuits, wait until last few minutes of baking so they won’t burn.) Seal and crimp edges.
Slit the top of crust to vent and bake 45 to 50 minutes at 375.
Servings: Serve
Time preparation: 15 min.
Time total: 60 min.