Ingredients:
1/4 cup butter
3/4 cup dried crumbly style herb seasoned stuffing mix, finely crushed
2 cups dried crumbly style herb seasoned stuffing mix
1 cup cheddar cheese, grated
1 cup water
1/2 cup milk
1 (16 ounce) cans red salmon, drained and flaked
2 eggs
4 tablespoons fresh parsley, chopped
2 tablespoons onions, chopped
1 teaspoon instant chicken bouillon granules
1/2 teaspoon dry mustard
1/3 cup butter
2 tablespoons cornstarch
1 1/3 cups water
1 teaspoon dried dill weed
1/2 teaspoon salt
2 medium tomatoes, cubed
Directions:
Preheat oven to 350 F
Melt 1/4 cup butter in saucepan; stir in 3/4 cup finely crushed stuffing. Press stuffing mixture on bottom and up sides of greased 9-inch pie pan; set aside.
Stir together all filling ingredients in same saucepan; spoon into crust. Bake for 50 to 55 minutes or until heated through. Let stand 10 minutes.
Meanwhile, melt 1/3 cup butter in 2-quart saucepan. Stir in cornstarch. Stir in all remaining sauce ingredients except tomatoes. Cook over medium heat, stirring occasionally, until mixture comes to a full boil (5 to 7 minutes). Add tomatoes; boil 1 minute.
To serve, cut pie into 6 wedges; serve sauce over wedges.
Servings: 6
Time preparation: 20 min.
Time total: 70 min.