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Cheesy Pick Your Flash Pot Pies

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  Skinless firm textured fillet 1 1⁄2 Pound
  Butter/Margarine 1⁄4 Cup (4 tbs)
  All purpose flour 1⁄3 Cup (5.33 tbs)
  Instant chicken bouillon granules 1 Teaspoon
  Milk 1 1⁄2 Cup (24 tbs)
  Shredded american cheese 4 Ounce (1 Cup)
  Diced pimiento 2 Tablespoon
  Bottled hot pepper sauce 1⁄4 Teaspoon
  Frozen mixed vegetables 2 Cup (32 tbs), thawed (Broccoli, Carrots, And Cauliflower, Loose Pack)
  Canned whole water chestnuts 8 Ounce, drained and cut up (1 Can)
  Dill croutons 1 Cup (16 tbs)

Cut fish into 1/2-inch pieces.
Cover and refrigerate till needed.
For cheese mixture, in a medium saucepan melt butter or margarine.
Stir in flour and bouillon granules.
Add milk.
Cook and stir over medium heat till thickened and bubbly.
Add the cheese, pimiento, and hot pepper sauce.
Stir till cheese melts, then remove from heat.
Add fish, mixed vegetables, and water chestnuts.
Stir lightly to coat.
Transfer mixture to six 10-ounce casseroles.
Bake in a 400° oven for 10 to 15 minutes or till fish is done.
Sprinkle croutons on top and serve

Recipe Summary

Cook Time: 
15 Minutes

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Cheesy Pick Your Flash Pot Pies Recipe