Fish Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
3 cups milk2 fillets haddock1 can pink salmon, bones removed1 tbsp dried parsley2 bay leavespinch of nutmeg8 cloves1 onion1/4 cup butter1/3 cup flour1 cup frozen corn1 cup frozen peaspinch of saltpepper to taste1/2 cup seasoned breadcrumbs1/2 cup rolled oats1 tbsp olive oil
Pour the milk into a large pan with a lid. Add the haddock and salmon, parsley, bay leaves and nutmeg. Chop the onion into quarters and spear with the cloves. Put the onion into the milk. Heat until just boiling, cover and reduce heat to medium-low. Simmer for 20 minutes or until the haddock is opaque and flakes easily.
When the fish is cooked, remove it to a casserole dish. Break it into bite-size pieces. Remove the onion, cloves and bay leaves from the milk and set aside.
Preheat the oven to 350 degrees.
In a separate pot melt the butter over medium heat. Slowly sprinkle the flour into the melted butter stirring until a golden paste forms. Slowly add the milk to the paste, stirring until smooth after each addition. Keep heating and stirring until a thick sauce forms. Remove from heat and stir in salt, pepper, peas and corn. Pour the sauce and vegetables over the fish in the casserole and stir lightly to cover the fish.
In a bowl combine the breadcrumbs, oats and olive oil. Spread this over the top of the casserole.
Cook in the oven, uncovered, until the topping is golden and the sauce is bubbly, about 25 minutes.
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user CMGLORIOUS.
When the fish is cooked, remove it to a casserole dish. Break it into bite-size pieces. Remove the onion, cloves and bay leaves from the milk and set aside.
Preheat the oven to 350 degrees.
In a separate pot melt the butter over medium heat. Slowly sprinkle the flour into the melted butter stirring until a golden paste forms. Slowly add the milk to the paste, stirring until smooth after each addition. Keep heating and stirring until a thick sauce forms. Remove from heat and stir in salt, pepper, peas and corn. Pour the sauce and vegetables over the fish in the casserole and stir lightly to cover the fish.
In a bowl combine the breadcrumbs, oats and olive oil. Spread this over the top of the casserole.
Cook in the oven, uncovered, until the topping is golden and the sauce is bubbly, about 25 minutes.
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user CMGLORIOUS.
Nutritional Info Amount Per Serving
- Calories: 418.5
- Total Fat: 16.3 g
- Cholesterol: 99.8 mg
- Sodium: 398.1 mg
- Total Carbs: 31.8 g
- Dietary Fiber: 3.1 g
- Protein: 36.2 g
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