Savory Fish And Vegetable Casserole
|Frozen fish fillets||2 Pound, Defrosted|
|Boiling water||2 Cup (32 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|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|
|Evaporated milk||2⁄3 Cup (10.67 tbs)|
|Condensed tomato soup||1 Can (10 oz)|
|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.