Ingredients
4 ounces uncooked spaghetti, broken into 2-inch pieces1/4 cup grated Parmesan cheese1 large egg, lightly beaten1 teaspoon butter1 garlic clove, minced1/4 teaspoon salt1/8 teaspoon pepperFILLING:1 tablespoon finely chopped onion1 teaspoon butter, melted1 tablespoon all-purpose flour1/2 teaspoon salt1/4 teaspoon celery salt1/4 teaspoon garlic and herb seasoning1/8 teaspoon pepper1/4 cup milk1/4 cup sour cream1 large egg, lightly beaten1 can (6 ounces) tuna, drained and flaked1/4 cup grated Parmesan cheese, divided1 small tomato, thinly slicedMinced fresh parsley
Preparation
Cook spaghetti according to package directions. Preheat oven to 350°.
In a large bowl, combine the spaghetti, Parmesan cheese, egg, butter, garlic, salt and pepper. Press onto the bottom and up the side of a greased 9-in. pie plate.
In a large skillet, saute onion in butter until tender. Remove from the heat. Stir in the flour and seasonings until blended.
In a small bowl, beat together the milk, sour cream and egg. Stir into the onion mixture until blended. Fold in the tuna; spoon into crust. Sprinkle half of the Parmesan over pie. Arrange tomato slices over cheese; sprinkle with remaining Parmesan.
Bake until crust is golden and filling is puffy, 35-40 minutes. Sprinkle with parsley. Let stand 5-10 minutes before cutting.
