CRUST:

1/4 c. butter
3/4 c. finely crushed dried crumbly style herb seasoned stuffing

FILLING:

2 c. crushed dried crumbly style herb seasoned stuffing
1 c. (4 oz.) shredded Cheddar cheese
1 c. water
1/2 c. milk
1 (16 oz.) can red salmon, drained, bones removed, flaked
2 eggs
1 tsp. dry mustard
2 tbsp. fresh parsley, chopped
1 tbsp. onion, finely chopped

SAUCE:

1/3 c. butter
2 tbsp. cornstarch
1 1/3 c. water
1 tsp. dill weed
1/2 tsp. salt
2 c. (2 med.) ripe tomatoes, cubed to 1/2 inch

Heat oven to 350 degrees. In 3 quart saucepan melt 1/4 cup butter. Stir in 3/4 cup finely crushed stuffing. Press stuffing mixture on bottom and up sides of greased 9 inch pie pan; set aside. In same saucepan stir together all filling ingredients; spoon into crust. Bake for 50 to 55 minutes or until heated through; let stand 10 minutes. Meanwhile, in 2-quart saucepan melt 1/3 cup butter. Stir in cornstarch. Stir in 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. 6 servings. 1 hour 30 minutes to make.

3 (6 1/2 oz.) cans tuna, drained, flaked, can be substituted for 16 ounce can of salmon.