Hearty Salmon Pie
An easy no-roll crust holds a rich salmon filling all served up with a creamy dill sauce.
20 min.prep time
50 min.total time
3/4 cup finely crushed dried crumbly-style herb seasoned stuffing
2 cups crushed dried crumbly-style herb seasoned stuffing
4 ounces (1 cup) shredded Cheddar cheese
1 cup water
1/2 cup milk
1 (16-ounce) can red salmon, drained, skin and bones removed, flaked*
2 tablespoons chopped fresh parsley
1 tablespoon finely chopped onion
1 teaspoon instant chicken bouillon granules
1/2 teaspoon dry mustard
2 tablespoons cornstarch
1 1/3 cups water
1 teaspoon dried dill weed
1/2 teaspoon salt
2 medium (2 cups) tomatoes, cubed 1/2-inch
Heat oven to 350°F. Melt 1/4 cup butter in 3-quart 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.
Stir together all filling ingredients in same saucepan; spoon into crust. Bake 50-55 minutes or until heated through. Let stand 10 minutes.
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, 5-7 minutes or until mixture comes to a full boil. Add tomatoes; boil 1 minute.
To serve, cut pie into 6 wedges; serve sauce over wedges.
*Substitute 3 (6 1/8-ounce) cans tuna, drained, flaked.
Nutrition Facts (1 serving)
Dietary Fiber: 2g
Recipe #4797C©1995Land O'Lakes, Inc.