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Quick Sole Casserole

fast.cook's picture
Ingredients
  Sole fillets 2 Pound
  Butter/Margarine 2 Tablespoon
  Salt 1⁄2 Teaspoon
  Water 1⁄2 Cup (8 tbs)
  Frozen spinach 20 Ounce, chopped (2 Packages, 10 Ounce Each)
  Condensed cream of shrimp soup 10 3⁄4 Ounce (1 Can, Undiluted)
  Sherry 3 Tablespoon
  Butter/Margarine 1 Tablespoon, melted
  Dry bread crumbs 3 Tablespoon (Packaged)
  Parmesan cheese 2 Tablespoon, grated
Directions

GETTING READY
1. Preheat oven to 375 degrees Fahrenheit.
2. Wash the fish and pat dry using paper towels.
3. Crosswise fold fillets in half.

MAKING
4. In a 12x8x2 inch baking dish, arrange the folded fillets in a single layer.
5. Dot the fish with 2 tablespoons butter and season with salt.
6. Pour 1/2 cup water over the fish.
7. Cover the dish with foil and bake for 20 minutes.
8. Following directions on the package, cook spinach and drain very well.
9. In a medium saucepan, heat cream-of-shrimp soup to boiling and stir in sherry.
10. Remove the cooked fish from baking dish and discard the cooking liquids.

FINALISING
11. In the bottom of the baking dish, spread cooked spinach and top with cooked fish.
12. Pour the shrimp-soup over the fish.
13. In a bowl, mix melted butter with bread crumbs and cheese.
14. Sprinkle bread crumbs over the dish and bake uncovered for 20 minutes until bubbly.

SERVING
15. Serve it hot with bread.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
French
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Fish
Interest: 
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
40 Minutes
Ready In: 
45 Minutes
Servings: 
6

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