Cheesy Pick Your Flash Pot Pies
|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.
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