Cheesy Tuna Pie

Whether you're reaching for a can of tuna for Lent or because it's just an economical staple, this dish will make you think you should have tuna more often.

1 cup shredded Kraft 2 Percent Milk Cheddar cheese
1 cup frozen peas, thawed
1 (6-ounce) can white tuna, packed in water, drained and flaked
1 (2-ounce) jar sliced pimiento, drained
3/4 cup Bisquick Heart Smart Baking Mix
1/2 cup fat-free milk
1/2 cup fat-free half & half
2 tablespoons no-fat sour cream
3 eggs or equivalent in egg substitute
2 tablespoons dried onion flakes
1 teaspoon dried parsley flakes
1/8 teaspoon black pepper

1. Preheat oven to 400 F. Spray a 9-inch pie plate with butter-flavored cooking spray.
2. In medium bowl, combine Cheddar cheese, peas, tuna and pimiento. Evenly spread mixture into prepared pie plate. In same bowl, combine baking mix, milk, half & half, sour cream and eggs. Mix well using a wire whisk. Stir in onion and parsley flakes, and black pepper. Carefully pour batter over tuna mixture.
3. Bake for 30 to 35 minutes or until a knife inserted in center comes out clean. Place pie plate on a wire rack and let set for 5 minutes. Divide into 6 wedges.

HINT: Thaw peas by rinsing in a colander under hot water for one minute.

¥ Each serving equals: 220 calories, 8g fat, 17g protein, 20g carbs, 505mg sodium, 228mg calcium, 2g fiber; Diabetic Exchanges: 2 Meat, 1 Starch; Carb Choices: 1.

(c) 2010 King Features Synd., Inc.