|Butter||1⁄4 Cup (4 tbs)|
|Minced onion||1 Tablespoon|
|Chopped green pepper||1 Tablespoon|
|Flour||1⁄4 Cup (4 tbs)|
|Milk||2 Cup (32 tbs)|
|Mackerel||14 Ounce, drained, rinsed (About Two 7 Ounce Can Or 1 Can Of About 16 Ounces)|
|Fine dry bread crumbs||1⁄2 Cup (8 tbs)|
|Butter/Margarine||2 Tablespoon, melted|
1. Heat butter in a skillet, add onion and green pepper, and saute 2 minutes. Stir in flour, salt, and paprika. Add milk gradually, stirring constantly. Bring to boiling; cook and stir until thickened. Mix in mackerel.
2. Mix bread crumbs with melted butter. Alternate layers of sauce and crumbs in a greased 1 quart casserole; end with crumbs. Cover casserole.
3. Heat in a 375Â°F oven 30 minutes.