Savory Fish And Vegetable Casserole Recipe
Ingredients
| 2 pounds frozen fish fillets, defrosted | ||
| Boiling water | 2 Cup (16 tbs) | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| Bay Leaf | 1 | |
| Whole Cloves | 4 | |
| 2 cups cooked or canned cut green beans, drained | ||
| 1 cup cooked or canned carrots, sliced | ||
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| Flour | 1/4 Cup (16 tbs) | |
| Seasoned salt | 1 Teaspoon | |
| Pepper | 1 Teaspoon | |
| Evaporated milk | 2/3 Cup (16 tbs) | |
| Tomato soup | 1 Can (10oz), condensed | |
| Rosemary | 1/2 Teaspoon | |
| 3 cups hot seasoned mashed potatoes | ||
| 1/2 cup sharp cheese, grated | ||
Directions
Place thawed fish in 2 quart casserole.
Add water and seasoning; cover with plastic wrap.
Cook in Radaranae oven 4 minutes.
Strain stock; reserve 1 1/2 cups.
Break fish into large pieces, return to casserole with green beans and carrots.
Make a white sauce with the next 5 ingredients and the 1 1/2 cups reserved fish stock.
Stir in the tomato soup and rosemary.
Pour sauce over fish and vegetables in casserole.
Cover, cook in oven 5 minutes, turning dish 180° after 2 1/2 minutes.
Spoon mashed potatoes in ring on top of casserole.
Sprinkle with cheese if desired.
Cook uncovered in oven 2 minutes.
Add water and seasoning; cover with plastic wrap.
Cook in Radaranae oven 4 minutes.
Strain stock; reserve 1 1/2 cups.
Break fish into large pieces, return to casserole with green beans and carrots.
Make a white sauce with the next 5 ingredients and the 1 1/2 cups reserved fish stock.
Stir in the tomato soup and rosemary.
Pour sauce over fish and vegetables in casserole.
Cover, cook in oven 5 minutes, turning dish 180° after 2 1/2 minutes.
Spoon mashed potatoes in ring on top of casserole.
Sprinkle with cheese if desired.
Cook uncovered in oven 2 minutes.
Chef
