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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 10 |
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A chunky. fresh tomato sauce is served over a rich and savory seafood pie. This recipe calls for canned salmon but tuna can also be used. This is a recipe from my Land O Lakes cookbook which is simply the best for homemade anything. It's great for company or just a family meal. Ingredients:
1/4 cup butter or 1/4 cup margarine |
3/4 cup finely crushed dried, crumbly style, herb seasoned stuffing mix |
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 |
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:
1. Heat oven to 350°F.
2. 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.
3. In same saucepan stir together all filling ingredients; spoon into crust.
4. Bake for 50 to 55 minute or until heated through; let stand 10 minute.
5. 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).
6. Add tomatoes; boil 1 minute.
7. To serve, cut pie into 6 wedges; serve sauce over wedges.
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