Scalloped Fish Recipe
Ingredients
| 1 1-pound package frozen fish fillets, thawed and cut in 1-inch pieces | ||
| Water | 2 Cup (16 tbs) | |
| Onion | 1/4 Cup (16 tbs), finley chopped | |
| Green pepper | 1/4 Cup (16 tbs), finely chopped | |
| Butter margarine | 1 Tablespoon, melted | |
| Eggs | 2 , beaten | |
| Milk | 1 1/2 Cup (16 tbs) | |
| 1 1/2 cups coarsely crumbled saltine crackers | ||
| 1 16-ounce can peas and carrots, drained | ||
| Lemon juice | 1 Tablespoon | |
| Worcestershire sauce | 2 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| American Cheese | 1/2 Cup (16 tbs), shredded | |
Directions
Place fish in water.
Simmer, covered, 3 minutes; drain thoroughly.
Cook onion and green pepper in margarine till tender.
Combine eggs, milk, and cracker crumbs.
Stir in cooked fish, onion, green pepper, peas and carrots, lemon juice, Worcestershire, and pepper.
Turn into 2-quart casserole.
Bake at 350° till set, about 50 minutes.
Sprinkle with cheese and bake 5 minutes more.
Simmer, covered, 3 minutes; drain thoroughly.
Cook onion and green pepper in margarine till tender.
Combine eggs, milk, and cracker crumbs.
Stir in cooked fish, onion, green pepper, peas and carrots, lemon juice, Worcestershire, and pepper.
Turn into 2-quart casserole.
Bake at 350° till set, about 50 minutes.
Sprinkle with cheese and bake 5 minutes more.
Chef
