CRUST:

1/4 c. butter
3/4 c. finely crushed seasoned stuffing mix

PIE:

2 c. stuffing mix
1 c. cheddar cheese
16 oz. can red salmon, drained, boned & flaked
2 eggs
1 c. water
1/2 c. milk
2 tbsp. dried parsley flakes
1 tbsp. instant minced onion
1 tsp. instant chicken bouillon, undiluted
1/2 tsp. dry mustard

SAUCE:

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

Preheat oven to 350 degrees.

Grease 9" pie pan. In heavy 3 quart saucepan melt 1/4 cup butter over medium heat. Add 3/4 cup stuffing mix; stir to blend. Press stuffing mixture into bottom of greased pie pan; set aside.

In same saucepan combine remaining pie ingredients; stir to blend. Spoon into crust. Bake near center of 350 degree oven for 50 to 55 minutes or until heated through.

Meanwhile, in heavy 2 quart saucepan melt 1/3 cup butter over medium heat. Add cornstarch; stir to blend. Add remaining sauce ingredients except tomatoes; stir to blend. Cook over medium heat, stirring occasionally, until mixture comes to a full boil. Add tomatoes; boil 1 minute. To serve, cut pie into 6 wedges. Serve each wedge topped with sauce. Serves 6.