Dilly Salmon Pie

• 10-inch baked pie shell
• 1 c. Cheddar cheese, shredded
• 1 (1 lb.) can salmon, drained
• 1 Tbsp. flour
• 2 Tbsp. butter
• 1 bunch green onions with about 2 inches green tops, sliced
• 1 (10 1/2 oz.) can condensed cream of mushroom soup
• 3/4 c. sour cream
• 1 tsp. dill weed
• 1/8 tsp. pepper
• 2 eggs, slightly beaten

1. Sprinkle half the cheese in the pastry shell.
2. Remove any bones and skin from salmon; break into chunks.
3. Mix lightly with flour and put into shell.
4. In a pan, heat butter; saute onion until soft.
5. Add soup, sour cream, dill and pepper.
6. Heat and stir until it boils.
7. Remove from heat.
8. Mix in eggs; pour over salmon. Sprinkle top with remaining cheese.
9. Bake at 325u0b0 for 30 minutes, or until set.
10. Let stand 5 to 10 minutes before serving.

shell, cheddar cheese, salmon, flour, butter, green onions, condensed cream, sour cream, dill weed, pepper, eggs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=681952 (may not work)