A chunky fresh tomato topping is served over this rich seafood pie. In place of salmon, 3 - 6 1/2 oz cans tuna, drained, and flaked can be substituted.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • In a small bowl, mix together 1/4 cup melted butter and 3/4 cup of the finely crushed stuffing mix. Press the mixture into the bottom and up the sides of a greased 9 inch pie plate.

  • In a large bowl, mix together 2 cups crushed bread stuffing, cheddar cheese, 1 cup water, milk, salmon, eggs, and chicken bouillon. Season with dry mustard, parsley and onion, and mix well. Spoon mixture into crust.

  • Bake for 50 minutes in the preheated oven, or until heated through; let stand 10 minutes before slicing.

  • Meanwhile melt remaining 1/3 cup butter, in a medium saucepan. Stir in cornstarch, 1 1/3 cup water, dill weed and salt. Cook over medium heat, stirring occasionally, until mixture comes to a full boil. Add tomatoes and return to a boil for 1 minute.

  • To serve, cut pie into 6 wedges and spoon sauce over each piece.

Nutrition Facts

786.6 calories; protein 36.9g 74% DV; carbohydrates 76.4g 25% DV; fat 36.4g 56% DV; cholesterol 169mg 56% DV; sodium 2231.4mg 89% DV. Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/09/2003
This is really good. Make sure you have 2 boxes of stuffing mix as this is the amount you will need. I used 2 cups of grated mild hot pepper cheese and also increased the onion to 1/3 cup. I also added a little fresh lemon juice to sauce to zip it up a little. I will definetly make this again. Fresh cooked green beans go well with this. Read More
(12)

Most helpful critical review

Rating: 1 stars
07/24/2003
Really disappointed. This came out more like a salmon bread crumb dressing. Need LESS bread and MORE salmon in the filling. Read More
(11)
7 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
12/09/2003
This is really good. Make sure you have 2 boxes of stuffing mix as this is the amount you will need. I used 2 cups of grated mild hot pepper cheese and also increased the onion to 1/3 cup. I also added a little fresh lemon juice to sauce to zip it up a little. I will definetly make this again. Fresh cooked green beans go well with this. Read More
(12)
Rating: 1 stars
07/24/2003
Really disappointed. This came out more like a salmon bread crumb dressing. Need LESS bread and MORE salmon in the filling. Read More
(11)
Rating: 1 stars
02/23/2005
I was very dissapointed this is the first recipe from this website that was horrible. It had entirely too much bread in it just didn't taste good at all. Sorry. Read More
(6)
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Rating: 4 stars
07/29/2003
My family and I really enjoyed this recipe though next time I will spice up the tomato sauce a little more. Read More
(5)
Rating: 4 stars
08/05/2003
I found the crust to be unneccessary and the topping although tasty is optional. Read More
(5)
Rating: 3 stars
05/01/2008
This was "okay." I did add some mixed vegatables to the pie and skipped the sauce (cornstrach water and tomatos just doesn't sound appealing). I think the herb/salmon pairing just wasn't the best. We ate it but I prefer salmon patties if I'm going to be cooking canned salmon. Read More
(3)
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