Rachael Ray's Tuna Melt Pie

1 tablespoon extra-virgin olive oil 1 large onion, finely chopped 6 ounces mushrooms, chopped Four 5-ounce cans tuna, drained 2 tablespoons mayonnaise 6 ounces cheddar cheese, shredded (about 1 1/2 cups) 3/4 cup milk 3 eggs, lightly beaten 1/4 cup flour 2 tablespoons butter, melted Wrap the baked pie in foil and freeze. To serve, thaw in the refrigerator, then bake in a 350° oven for 20 minutes or until warmed through.


Directions:Preheat the oven to 450°. In a large skillet, heat the olive oil over medium-high heat. Add the onion and cook, stirring often, until softened, about 5 minutes. Add the mushrooms and cook, stirring occasionally, until they’ve released and absorbed most of their juices, about 5 minutes.



In a large bowl, combine the tuna and mayonnaise, breaking up the tuna. Stir in the onion mushroom mixture, then stir in two-thirds of the cheese.



In a small bowl, whisk together the milk, eggs, flour and butter; stir into the tuna mixture. Transfer to a 10-inch deep-dish pie pan and bake until browned, about 35 minutes. Top with the remaining cheese and broil until the cheese has melted.