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Fish And Vegetable Casserole

Trusted.Chef's picture
Ingredients
  Haddock 2 Cup (32 tbs) (Flaked, Cooked Or Canned)
  Cooked string beans/Cooked lima 1⁄2 Cup (8 tbs)
  Soft bread crumbs 1⁄2 Cup (8 tbs)
  Finely chopped parsley 1 Tablespoon
  Grated cheese 1⁄2 Cup (8 tbs)
  Cooked peas 1 Cup (16 tbs)
  Finely chopped onion 1 Tablespoon
  Salt 1 Teaspoon
  Pepper 1⁄8 Teaspoon
  Eggs 3 , beaten
  Chopped pimiento 1 Tablespoon
  Milk 1 1⁄2 Cup (24 tbs)
Directions

Combine all the ingredients and turn into a greased casserole.
Set in a pan of warm water and bake in a slow oven of 350° F. for 75 min. or until a silver knife inserted in the center of the mixture comes out clean.
Serve plain or with Mushroom Sauce or Green Pea Sauce .
Cod, salmon, crab meat, lobster or shrimp freshly cooked or canned may be substituted for the haddock in this recipe.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Interest: 
Everyday
Servings: 
6

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Nutrition Rank

Nutrition Facts

Serving size

Calories 222 Calories from Fat 72

% Daily Value*

Total Fat 8 g12.5%

Saturated Fat 3.8 g18.9%

Trans Fat 0 g

Cholesterol 166.1 mg55.4%

Sodium 623.7 mg26%

Total Carbohydrates 11 g3.6%

Dietary Fiber 2.1 g8.3%

Sugars 5.3 g

Protein 26 g52.3%

Vitamin A 15.2% Vitamin C 15.7%

Calcium 23.6% Iron 12%

*Based on a 2000 Calorie diet

Fish And Vegetable Casserole Recipe