16-oz.
pkg. frozen broccoli or stir-fry vegetables
1
10 3/4-oz.
can cream of mushroom soup
1/3
cup
milk
3/4
tsp.
dried dill
2
cups
cooked seafood, such as salmon, shrimp, crab and/or halibut
1
cup
shredded Swiss cheese (4 oz.)
1/2
15-oz.
pkg. refrigerated piecrust (1 crust)
Directions
Preheat oven to 400°F.
Cut up any large pieces of vegetable. In large saucepan combine soup, milk and dill. Add vegetables and seafood. Bring to boiling, stirring occasionally. Stir in cheese to melt; remove saucepan from stove and set aside.
Pour vegetable mixture into 8-inch square baking dish. Unfold piecrust and center on top of seafood mixture. Fold overhanging edges over top of mixture, inside dish. Cut slits in the crust to allow for expansion.
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