Hearty Salmon Pie

CrustIngredients:
1/4 cup Butter 3/4 cup finely crushed dried crumbly style herb seasoned stuffing
Filling Ingredients:
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 large eggs 2 tablespoons chopped fresh parsley 1 tablespoon finely chopped onion 1 teaspoon instant chicken bouillon granules 1/2 teaspoon dry mustard
Sauce Ingredients:
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
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.
Makes 6 servings.