Savory Fish And Vegetable Casserole Recipe
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Ingredients
2 pounds frozen fish fillets, defrosted
2 cups boiling water
1/2 cup chopped onion
1 bay leaf
3 to 4 whole cloves
2 cups cooked or canned cut green beans, drained
1 cup cooked or canned carrots, sliced
1/4 cup butter or margarine
1/4 cup flour
1 teaspoon seasoned salt
1 teaspoon pepper
2/3 cup evaporated milk
1 can condensed tomato soup
1/2 teaspoon rosemary
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.
