Salmon Pie Ii
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Recipe Summary 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.Ingredients | Oz Ratio¼ cup butter, melted¾ cup finely crushed herb-seasoned dry bread stuffing mix2 cups finely crushed herb-seasoned dry bread stuffing mix1 cup shredded Cheddar cheese1 cup water½ cup milk1 (16 ounce) can salmon, drained and flaked2 eggs1 teaspoon chicken bouillon granules½ teaspoon dry mustard2 tablespoons chopped fresh parsley1 tablespoon finely chopped onion⅓ cup butter2 tablespoons cornstarch1 ⅓ cups water1 teaspoon dried dill weed½ teaspoon salt2 cups cubed tomatoesDirectionsPreheat 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.Info | Oz Ratioprep: 30 mins cook: 1 hr total: 1 hr 30 mins Servings: 6 Yield: 1 pie
TAG : Salmon Pie IiMain Dish Recipes, Seafood Main Dish Recipes, Salmon, Baked Salmon Recipes,