Salmon Pie Ii

Name: Salmon Pie Ii
Ingredients: 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

18 ingredients

6 steps

Ingredients

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

Directions

1

Preheat oven to 350 degrees F (175 degrees C).
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.
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.
4

Bake for 50 minutes in the preheated oven, or until heated through; let stand 10 minutes before slicing.
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.
6

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