Tasty Salmon Pie With Dill Sauce
From dariana 18 years ago
- 50 minutes to make
- Serves 6
An easy no-roll crust holds a rich salmon filling all served up with a creamy dill sauce.
Ingredients
- Crust Ingredients: shopping list
- 1/4 cup butter shopping list
- 3/4 cup finely crushed dried crumbly-style herb seasoned stuffing shopping list
- ========== shopping list
- Filling Ingredients: shopping list
- 2 cups crushed dried crumbly-style herb seasoned stuffing shopping list
- 4 ounces (1 cup) cheddar cheese, shredded shopping list
- 1 cup water shopping list
- 1/2 cup milk shopping list
- 1 (16-ounce) can red salmon, drained, skin and bones removed, flaked* shopping list
- 2 eggs shopping list
- 2 tablespoons chopped fresh parsley shopping list
- 1 tablespoon finely chopped onion shopping list
- 1 teaspoon instant chicken bouillon granules shopping list
- 1/2 teaspoon dry mustard shopping list
- ========== shopping list
- Sauce Ingredients: shopping list
- 1/3 cup butter shopping list
- 2 tablespoons cornstarch shopping list
- 1 1/3 cups water shopping list
- 1 teaspoon dried dill weed shopping list
- 1/2 teaspoon salt shopping list
- 2 medium (2 cups) tomatoes, cubed 1/2-inch shopping list
How to make it
- 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 for 50 to 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, until mixture comes to a full boil (5 to 7 minutes). 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.
bonjody
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" It was excellent "