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Savory Fish And Vegetable Casserole

Microwaverina's picture
  Frozen fish fillets 2 Pound, Defrosted
  Boiling water 2 Cup (32 tbs)
  Chopped onion 1⁄2 Cup (8 tbs)
  Bay leaf 1
  Whole cloves 4
  Cut green beans 2 Cup (32 tbs), cooked and drained (Cooked Or Canned)
  Carrots 1 Cup (16 tbs), sliced (Cooked Or Canned)
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Flour 1⁄4 Cup (4 tbs)
  Seasoned salt 1 Teaspoon
  Pepper 1 Teaspoon
  Evaporated milk 2⁄3 Cup (10.67 tbs)
  Condensed tomato soup 1 Can (10 oz)
  Rosemary 1⁄2 Teaspoon
  Mashed potatoes 3 Cup (48 tbs), seasoned (Hot)
  Sharp cheese 1⁄2 Cup (8 tbs), grated

Place thawed fish in 2 quart casserole.
Add water and seasoning; cover with plastic wrap.
Cook in Radaranae oven 4 minutes.
Strain stock; reserve 1 1/2 cups.
Break fish into large pieces, return to casserole with green beans and carrots.
Make a white sauce with the next 5 ingredients and the 1 1/2 cups reserved fish stock.
Stir in the tomato soup and rosemary.
Pour sauce over fish and vegetables in casserole.
Cover, cook in oven 5 minutes, turning dish 180° after 2 1/2 minutes.
Spoon mashed potatoes in ring on top of casserole.
Sprinkle with cheese if desired.
Cook uncovered in oven 2 minutes.

Recipe Summary

Side Dish

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