salmon pie ii

Salmon

Salmon Pie II

Flaky crust encases a hearty salmon and vegetable filling in a creamy, seasoned sauce. Comfort food at its best—rich, warming, and perfect for cozy family dinners on chilly nights.

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

  • Preheat oven to 350 degrees F (175 degrees C).
  • 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.
  • 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.
  • Bake for 50 minutes in the preheated oven, or until heated through; let stand 10 minutes before slicing.
  • 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.
  • To serve, cut pie into 6 wedges and spoon sauce over each piece.

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