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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 6 |
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This is not your garden-variety salmon pie. A savory crust, creamy-rich filling topped with a velvety dill sauce is hearty enough to make a one-dish meal. This recipe would work equally well with tuna. 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) can 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:
1. Preheat oven to 350°F
2. 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.
3. 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.
4. 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.
5. To serve, cut pie into 6 wedges; serve sauce over wedges.
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