Salmon Pie II

A chunky fresh tomato topping is served over this rich seafood pie. In place of salmon, 3 - 6 1/2 oz cans tuna, drained, and flaked can be substituted.

• Preparation Time: 30 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 30 mins
• Calories: 787 Calories

Ingredients

• 2 eggs
• ½ teaspoon salt
• ½ cup milk
• 2 tablespoons cornstarch
• 1 cup water
• ⅓ cup butter
• ¼ cup butter, melted
• 1 cup shredded Cheddar cheese
• 1 ⅓ cups water
• 2 tablespoons chopped fresh parsley
• 1 teaspoon dried dill weed
• 1 teaspoon chicken bouillon granules
• 1 tablespoon finely chopped onion
• ½ teaspoon dry mustard
• ¾ cup finely crushed herb-seasoned dry bread stuffing mix
• 2 cups finely crushed herb-seasoned dry bread stuffing mix
• 1 (16 ounce) can salmon, drained and flaked
• 2 cups cubed tomatoes

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

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.

Step 3

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.

Step 4

Bake for 50 minutes in the preheated oven, or until heated through; let stand 10 minutes before slicing.

Step 5

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.

Step 6

To serve, cut pie into 6 wedges and spoon sauce over each piece.