Fish Florentine Casserole

Calorie.Less.Cooking's picture

Jan. 10, 2012

Ingredients

Frozen fish fillets 1 Pound
Onion 1 Small , minced
Margarine 1 Teaspoon
Skim milk 1 1/2 Cup (24 tbs)
Chicken bouillon powder 1 1/2 Teaspoon
Paprika 1/4 Teaspoon
Cornstarch 1 1/2 Tablespoon
Potatoes 4 Medium , peeled and thinly sliced
Frozen chopped spinach 10 Ounce , thawed, squeezed and dried (1 package)

Directions

GETTING READY

1) Thaw the fish fillets a little at room temperature for about 15-30 minutes.

2) Preheat oven to 375° F.

MAKING

3) Take a saucepan and heat margarine in it. Add onion and cook until tender.

4) Add 1 cup milk, bouillon and paprika.

5) Take a small cup and mix cornstarch in 1/2 cup milk. Add the mixture to the onion mixture.

6) Stir constantly over medium heat until the mixture begins to get thick.

7) Take a sharp knife and cut fillets in 1/4 inch thick slices.

8) Take a 2 1/2-quart casserole and arrange the potatoes in a layer. Add half the spinach in a layer followed by half the sauce.

9) Repeat the layering.

10) Cover and bake for about 1 1/2 hours or until potatoes become tender.

SERVING

11) Remove casserole from oven and serve immediately.

Recipe Summary

Difficulty Level: Easy
Cook Time: 120 Minutes
Ready In: 120 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 329Calories from Fat 37

 % Daily Value*

Total Fat 4 g6.2%

Saturated Fat %

Trans Fat 0 g

Cholesterol

Sodium 515 mg21.46%

Total Carbohydrates 48 g16%

Dietary Fiber 6 g24%

Sugars 7 g

Protein 29 g58%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet