Hearty Salmon Pie

• 14 cup butter or 14 cup margarine
• 34 cup finely crushed dried, crumbly style, herb seasoned stuffing mix
• 2 cups crushed dried, crumbly style, herb seasoned stuffing mix
• 1 cup shredded cheddar cheese
• 1 cup water
• 12 cup milk
• 16 ounces red salmon, drained, bones removed, flaked
• 2 eggs
• 1 teaspoon instant chicken bouillon
• 12 teaspoon dry mustard
• 2 tablespoons chopped fresh parsley
• 1 tablespoon finely chopped onion
• 13 cup butter or 13 cup margarine
• 2 tablespoons cornstarch
• 1 13 cups water
• 1 teaspoon dill weed
• 12 teaspoon salt
• 2 cups cubed 1/2-inch ripe tomatoes

1. Heat oven to 350F.
2. In 3qt saucepan melt butter.
3. Stir in 3/4c finely crushed stuffing.
4. Press stuffing mixture on bottom and up sides of greased 9" pie pan; set aside.
5. In same saucepan stir together all filling ingredients; spoon into crust.
6. Bake for 50 to 55 minute or until heated through; let stand 10 minute.
7. Meanwhile, in 2qt saucepan melt 1/3 c butter.
8. Stir in cornstarch.
9. Stir in remaining sauce ingredients except tomatoes.
10. Cook over med heat stirring occasionally, until mixture comes to a full boil (5-7 min).
11. Add tomatoes; boil 1 minute.
12. To serve, cut pie into 6 wedges; serve sauce over wedges.

butter, crumbly style, crumbly style, cheddar cheese, water, milk, red salmon, eggs, instant chicken, mustard, parsley, onion, butter, cornstarch, water, dill weed, salt, tomatoes

Taken from www.food.com/recipe/hearty-salmon-pie-437104 (may not work)