Salmon Pie Ii

Ingredients

• Servings: 1
• 1/4 cup butter, melted
• 3/4 cup finely crushed herb-seasoned dry bread stuffing mix
• 2 cups finely crushed herb-seasoned dry bread stuffing mix
• 1 cup shredded cheddar cheese
• 1 cup water
• 1/2 cup milk
• 1 (16 ounce) can salmon, drained and flaked
• 2 eggs
• 1 teaspoon chicken bouillon granules
• 1/2 teaspoon dry mustard
• 2 tablespoons chopped fresh parsley
• 1 tablespoon finely chopped onion
• 1/3 cup butter
• 2 tablespoons cornstarch
• 1 1/3 cups water
• 1 teaspoon dried dill weed
• 1/2 teaspoon salt
• 2 cups cubed tomatoes

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• preheat oven to 350 degrees f (175 degrees c).
• in a small bowl, mix together 1/4 cup melted butter and 3/4 cup of the finely crushed stuffing mix. press the mixture into the bottom and up the sides of a greased 9 inch pie plate.
• in a large bowl, mix together 2 cups crushed bread stuffing, cheddar cheese, 1 cup water, milk, salmon, eggs, and chicken bouillon. season with dry mustard, parsley and onion, and mix well. spoon mixture into crust.
• bake for 50 minutes in the preheated oven, or until heated through; let stand 10 minutes before slicing.
• meanwhile melt remaining 1/3 cup butter, in a medium saucepan. stir in cornstarch, 1 1/3 cup water, dill weed and salt. cook over medium heat, stirring occasionally, until mixture comes to a full boil. add tomatoes and return to a boil for 1 minute.
• to serve, cut pie into 6 wedges and spoon sauce over each piece.