Hearty Salmon Pie

• 1/4 cup Land O Lakes Butter
• 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 Land O Lakes Eggs
• 2 tablespoons chopped fresh parsley
• 1 tablespoon finely chopped onion
• 1 teaspoon instant chicken bouillon granules
• 1/2 teaspoon dry mustard
• 1/3 cup Land O Lakes 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

1. Heat oven to 350F.
2. Melt 1/4 cup butter in 3-quart saucepan; stir in 3/4 cup finely crushed stuffing.
3. Press stuffing mixture on bottom and up sides of greased 9-inch pie pan; set aside.
4. Stir together all filling ingredients in same saucepan; spoon into crust.
5. Bake 50-55 minutes or until heated through.
6. Let stand 10 minutes.
7. Melt 1/3 cup butter in 2-quart saucepan.
8. Stir in cornstarch.
9. Stir in all remaining sauce ingredients except tomatoes.
10. Cook over medium heat, stirring occasionally, 5-7 minutes or until mixture comes to a full boil.
11. Add tomatoes; boil 1 minute.
12. Cut pie into 6 wedges; serve sauce over wedges.

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

Taken from www.landolakes.com/recipe/2061/hearty-salmon-pie (may not work)