Fish And Rice Bake
|Fish fillets||1 Pound (Use Fresh Or Frozen)|
|Condensed cheddar cheese soup||10 3⁄4 Ounce|
|Hot cooked rice||2 Cup (32 tbs) (2/3 Cup Uncooked)|
|Egg||1 , beaten|
|Cooking oil/Margarine||2 Tablespoon, melted|
|Lemon juice||1 Tablespoon|
|Onion salt||1⁄2 Teaspoon|
Thaw fish if frozen; cut into 1-inch pieces.
Pat dry with paper toweling.
Combine soup, rice, and egg; mix well.
Spread in even layer in shallow 1 1/2 quart casserole; top with fish pieces.
Drizzle with oil and lemon juice; sprinkle with onion salt.
Cover with alumihum foil; crimp to edges of casserole.
Bake in 350Â°F oven about 30 minutes.
Uncover; cook 5 to 10 minutes, until hot and bubbly and fish flakes easily.
Sprinkle with paprika.