Tuna Swiss Pie
Adapted from
Quick & Easy Casseroles
8 servings
| Crust: | 12 ozs tuna in water, drained and flaked | ||
| 2 c brown rice, cooked | 1 c fat-free milk | ||
| 1 tbsp light margarine, melted | 1/2 c egg whites, slightly beaten | ||
| 1/4 tsp garlic powder | 1 tsp salt | ||
| 1/4 c egg whites, slightly beaten | 1/4 tsp black pepper | ||
| Filling: | 1/2 c reduced fat Swiss cheese, shredded | ||
| 1/2 c reduced fat Swiss cheese, shredded |
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Preheat oven to 400. Prepare a 9" pie pan with cooking spray; set aside. To prepare crust, add margarine, garlic powder, and 1/4 cup egg whites to hot rice. Spoon rice mixture into prepared pan. Press firmly across bottom and up sides of pie pan to form a crust. Layer half cup cheese and all of the tuna evenly over rice crust. Meanwhile to prepare filling, combine milk, remaining egg whites, salt, and black pepper. Pour over tuna mixture. Bake for 30 minutes or until center is set. Top with remaining cheese. Bake three minutes more or until cheese has melted.
| Calories | 319 | %CFF | 22 % | |
| Total Fat | 8 g | Saturated Fat | 4 mg | |
| Protein | 25 g | Cholesterol | 33 g | |
| Carbohydrates | 35 g | Sodium | 612 mg | |
| Sugars | 3 g | Fiber | 1 g | |
|
6.9 WW Points | ||||
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Rated by 3 users (5.0)
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