Fish Florentine Casserole Recipe
Ingredients
| Fish fillets | 1 pound, frozen | |
| Onion | 1 Small, minced | |
| Margarine | 1 Teaspoon | |
| Skim milk | 1 1/2 Cup (16 tbs) | |
| Chicken bouillon powder - 1 1/2 teaspoons | ||
| Paprika | 1/4 Teaspoon | |
| Cornstarch | 1 1/2 Tablespoon | |
| Potatoes | 4 Medium, thinly sliced | |
| Frozen chopped spinach - 1 package (10-ounce ), thawed, squeezed & dried | ||
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.
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.
Chef
