Hearty Salmon Pie
- Ready In:
- 1hr 30mins
- Ingredients:
- 18
- Yields:
-
1 9" pie
- Serves:
- 6
ingredients
-
Crust
- 1⁄4 cup butter or 1/4 cup margarine
- 3⁄4 cup finely crushed dried, crumbly style, herb seasoned stuffing mix
-
Filling
- 2 cups crushed dried, crumbly style, herb seasoned stuffing mix
- 1 cup shredded cheddar cheese
- 1 cup water
- 1⁄2 cup milk
- 16 ounces red salmon, drained, bones removed, flaked
- 2 eggs
- 1 teaspoon instant chicken bouillon
- 1⁄2 teaspoon dry mustard
- 2 tablespoons chopped fresh parsley
- 1 tablespoon finely chopped onion
-
Sauce
- 1⁄3 cup butter or 1/3 cup margarine
- 2 tablespoons cornstarch
- 1 1⁄3 cups water
- 1 teaspoon dill weed
- 1⁄2 teaspoon salt
- 2 cups cubed 1/2-inch ripe tomatoes
directions
- Heat oven to 350°F.
- In 3qt saucepan melt butter. Stir in 3/4c finely crushed stuffing. Press stuffing mixture on bottom and up sides of greased 9" pie pan; set aside.
- In same saucepan stir together all filling ingredients; spoon into crust.
- Bake for 50 to 55 minute or until heated through; let stand 10 minute.
- Meanwhile, in 2qt saucepan melt 1/3 c butter. Stir in cornstarch. Stir in remaining sauce ingredients except tomatoes. Cook over med heat stirring occasionally, until mixture comes to a full boil (5-7 min).
- Add tomatoes; boil 1 minute.
- To serve, cut pie into 6 wedges; serve sauce over wedges.
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