Ingredients
CRUST:1 cup all-purpose flour1/2 cup mashed potato flakes1/2 cup cold butter3 to 4 tablespoons ice water1 can (2.8 ounces) french-fried onions, dividedFILLING:1 large egg1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted1 cup shredded cheddar cheese, divided3/4 cup mashed potato flakes1 can (6-1/2 ounces) light water-packed tuna, drained and flaked2 tablespoons chopped pimiento-stuffed green olives
Preparation
In a small bowl, combine flour and potato flakes; cut in butter until crumbly. Add water, 1 tablespoon at a time, until dough is moist enough to hold together. Press pastry over bottom and up sides of an ungreased 9-in. pie plate. Flute edge. Set aside 1/2 cup onions for topping. Sprinkle remaining onions into pastry shell.
In a large bowl, combine the egg, soup, 1/2 cup cheese, potato flakes, tuna and olives. Spoon into pastry crust.
Bake at 350° for 25 minutes or until crust is golden. Sprinkle with remaining cheese and reserved onions; bake 5-10 minutes longer or until cheese is melted. Let stand for 5 minutes before serving.
