fish casserole

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 264.4
  • Total Fat: 3.9 g
  • Cholesterol: 8.3 mg
  • Sodium: 252.3 mg
  • Total Carbs: 35.3 g
  • Dietary Fiber: 3.1 g
  • Protein: 23.8 g

View full nutritional breakdown of fish casserole calories by ingredient

Number of Servings: 6


    12 oz tilapia filets
    2 tbs flour
    Salt and pepper
    5 medium potatoes peeled and sliced-not too thin
    1 1/2 cups tomatoes thick sliced
    1 cup sliced red bell peppers
    1 cup mushrooms sliced
    2 cups low fat cheddar cheese
    1/4 cup nonfat milk


Preheat the oven to 350 degrees. Par boil the peeled and sliced potatoes-bring to a boil then boil about 5 minutes (depending on the thickness)-drain and let cool. Put the flour , salt, pepper and tilapia in a ziploc and coat the fish with flour mix. Spay a 3 quart casserole dish with cooking spray, Layer all of the fish on the bottom, then layer half of the tomatoes, half of the bell pepper, half of the mushrooms, half the potatoes then 1 cup of cheese. Repeat the layers, with the final layer the cheese. Gently pur the milk down over the layers. Cover with alluminum and cook 45 minutes, remove the aluminum and contnue to cook 15 to 30 minutes under cheese browns slightly and most of the moisture is absorbed.

Number of Servings: 6

Recipe submitted by SparkPeople user MYJOLLYFINS.