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.
- ¼ cup butter, melted
- ¾ 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
- ½ cup milk
- 1 (16 ounce) can salmon, drained and flaked
- 2 eggs
- 1 teaspoon chicken bouillon granules
- ½ teaspoon dry mustard
- 2 tablespoons chopped fresh parsley
- 1 tablespoon finely chopped onion
- ⅓ cup butter
- 2 tablespoons cornstarch
- 1 ⅓ cups water
- 1 teaspoon dried dill weed
- ½ teaspoon salt
- 2 cups cubed tomatoes
- 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.
serving: 1 pie
calories: 786.6 kcal
carbohydrates: 76.4 g
protein: 36.9 g
saturated fat: 18.9 g
cholesterol: 169 mg
sodium: 2231.4 mg
fiber: 3.8 g
sugar: 10.5 g