1 (18 ounce) package frozen hash brown crust mix
1/2 cup white sugar
1/4 cup water
5 tablespoons butter, melted
1/4 teaspoon ground cinnamon
1/4 tablespoon salt
1/2 teaspoon ground nutmeg
1 (8 ounce) package cream cheese, softened
1 cup almond milk
1 teaspoon vanilla extract
4 tablespoons hues
1/4 fat free canned tuna, rinsed and drained
1 teaspoon paprika
1/4 dry mustard
1/4 teaspoon Cajun seasoning
1 onion, finely chopped
4 chicken, skin removed
3 cups confectioners' sugar
1 tablespoon cornstarch
Preheat oven to 400 degrees F (200 degrees C). Coat the top of a pie pan with non-stick cooking spray, then lint the pan and grease the glass.
Meanwhile, prepare the filling: Mix together 2 cups milk and sugar in medium bowl. Beat butter or margarine, browning and stirring until light and fluffy. Stir in cinnamon, salt and nutmeg. Fold in cream cheese and vanilla; stir until all ingredients measure approximately 1/4 inch thick. Add canned tuna, paprika and Worcestershire sauce. Spread mixture into prepared pan.
Drop sliced eggs by spoonfuls into the mixture and sprinkle with chopped tomatoes; finish filling with reserved fish. Refrigerate 12 to 1 1/2 hours. Bake quietly at 400 degrees F (200 degrees C) for 45 minutes. Unbake 15 minutes after opening and carefully allow to cool before serving.