3/4 cup finely crushed dried crumbly-style herb seasoned stuffing
2 cups crushed dried crumbly-style herb seasoned stuffing
4 ounces (1 cup) Cheddar Cheese, shredded
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
1/3 cup butter
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
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.