Fish Casserole Creole
|Canned whole corn||284 Milliliter|
|Cheddar cheese||125 Milliliter|
|Dry mustard||1 Milliliter|
Place the butter in a large measuring microwave-safe cup and melt 1 minute at HIGH.
Add the flour, mix and add milk.
Microwave 3 minutes at HIGH.
Stir well and microwave another 2 minutes at HIGH or until creamy.
Add mustard, salt, pepper to taste, sage or savory and corn.
Stir, then microwave another minute at HIGH.
Add the egg yolks and 1/4 cup (60 mL) of the grated Cheddar cheese.
Beat the egg whites until they hold a stiff peak, then fold into the sauce.
Butter an 8 x 8-inch (20 x 20 cm) glass or ceramic baking dish or a deep microwave-safe pie plate.
Fill with alternate layers of fish and sauce, ending with sauce.
Mix the remaining cheese with the breadcrumbs.
Sprinkle on top of the sauce, then sprinkle paprika over all.
Cover with waxed paper.
Microwave 10 minutes at MEDIUM-HIGH.