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Fish Florentine Casserole

Ingredients
  Frozen fish fillets 1 Pound
  Onion 1 Small, minced
  Margarine 1 Teaspoon
  Skim milk 1 1⁄2 Cup (24 tbs)
  Chicken bouillon powder 1 1⁄2 Teaspoon
  Paprika 1⁄4 Teaspoon
  Cornstarch 1 1⁄2 Tablespoon
  Potatoes 4 Medium, peeled and thinly sliced
  Frozen chopped spinach 10 Ounce, thawed, squeezed and dried (1 package)
Directions

GETTING READY
1) Thaw the fish fillets a little at room temperature for about 15-30 minutes.
2) Preheat oven to 375° F.

MAKING
3) Take a saucepan and heat margarine in it. Add onion and cook until tender.
4) Add 1 cup milk, bouillon and paprika.
5) Take a small cup and mix cornstarch in 1/2 cup milk. Add the mixture to the onion mixture.
6) Stir constantly over medium heat until the mixture begins to get thick.
7) Take a sharp knife and cut fillets in 1/4 inch thick slices.
8) Take a 2 1/2-quart casserole and arrange the potatoes in a layer. Add half the spinach in a layer followed by half the sauce.
9) Repeat the layering.
10) Cover and bake for about 1 1/2 hours or until potatoes become tender.

SERVING
11) Remove casserole from oven and serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Fish
Interest: 
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
120 Minutes
Ready In: 
125 Minutes
Servings: 
4

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 329 Calories from Fat 37

% Daily Value*

Total Fat 4 g6.4%

Saturated Fat 0.39 g1.9%

Trans Fat 0 g

Cholesterol 76.7 mg25.6%

Sodium 515.1 mg21.5%

Total Carbohydrates 48 g15.9%

Dietary Fiber 6.1 g24.2%

Sugars 7.4 g

Protein 29 g57.8%

Vitamin A 137.3% Vitamin C 95.6%

Calcium 26.6% Iron 19.3%

*Based on a 2000 Calorie diet

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Fish Florentine Casserole Recipe