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Creole Fish Casserole

Diet.Chef's picture
Ingredients
  Special oil 2 Tablespoon
  Chopped onions 1 1⁄2 Cup (24 tbs)
  Flour 2 Tablespoon
  Slam milk 1 1⁄2 Cup (24 tbs)
  Canned tomatoes 2 Cup (32 tbs), drained
  Diced green peppers 1 Cup (16 tbs)
  Salt 3⁄4 Teaspoon
  Thyme 1⁄4 Teaspoon
  Minced parsley 2 Tablespoon
  Haddock/Cod / haddock 1 1⁄2 Pound, cooked and flaked
  Chopped green olives 1⁄4 Cup (4 tbs)
  Worcestershire sauce 2 Teaspoon
  Freshly ground black pepper 1⁄2 Teaspoon
  Bread crumbs 2 Tablespoon
Directions

Heat the oil in a saucepan; saute the onions 5 minutes.
Blend in the flour; add the milk, stirring steadily to the boiling point.
Mix in the tomatoes, green peppers, salt and thyme; cook over low heat 15 minutes.
Stir in the parsley, fish, olives, Worcestershire sauce and pepper.
Turn into a 2-quart casserole; sprinkle with the bread crumbs.
Bake in a 375° oven 15 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Fish
Interest: 
Party
Preparation Time: 
5 Minutes
Cook Time: 
35 Minutes
Ready In: 
0 Minutes
Servings: 
6

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