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Savory Fish And Vegetable Casserole Recipe
|Frozen fish fillets||2 Pound, Defrosted|
|Boiling water||2 Cup (32 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Cut green beans||2 Cup (32 tbs), cooked and drained (Cooked Or Canned)|
|Carrots||1 Cup (16 tbs), sliced (Cooked Or Canned)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Flour||1⁄4 Cup (4 tbs)|
|Seasoned salt||1 Teaspoon|
|Evaporated milk||2⁄3 Cup (10.67 tbs)|
|Condensed tomato soup||1 Can (10 oz)|
|Mashed potatoes||3 Cup (48 tbs), seasoned (Hot)|
|Sharp cheese||1⁄2 Cup (8 tbs), grated|
Serving size: Complete recipe
Calories 4719 Calories from Fat 998
% Daily Value*
Total Fat 118 g181.4%
Saturated Fat 58.1 g290.6%
Trans Fat 0 g
Cholesterol 897.4 mg
Sodium 5063.6 mg211%
Total Carbohydrates 678 g225.9%
Dietary Fiber 75.7 g302.8%
Sugars 52.3 g
Protein 274 g549%
Vitamin A 510.5% Vitamin C 492.9%
Calcium 188.5% Iron 20.6%
*Based on a 2000 Calorie diet
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.