CRUNCHY CHEESY FISH AND SPINACH CASSEROLE
What a great way to combine all food groups into one casserole dish. So yummy, the kids won't even mind eating their veggies. Also a good meal idea for the working mom; it's simple to put together and cooks quickly in the oven. Substitute any mild white fish for the cod if desired.
Provided by mstopka
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat an oven to 450 degrees F (230 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
- Evenly spread spinach in the bottom of prepared casserole dish; sprinkle with garlic salt. Arrange fish atop spinach, keeping the pieces side by side and larger pieces toward the outside of dish. Top fish with lemon zest, lemon juice, dill, sea salt, and black pepper.
- Combine Cheddar cheese, Italian-seasoned bread crumbs, and panko bread crumbs in a bowl; spread evenly over fish. Cover dish with aluminum foil.
- Bake in the preheated for 12 to 15 minutes; uncover and cook until fish flakes easily with a fork and topping is lightly browned and crunchy, 5 to 8 more minutes.
Nutrition Facts : Calories 279.8 calories, Carbohydrate 14.7 g, Cholesterol 78.5 mg, Fat 11.2 g, Fiber 2.9 g, Protein 32.3 g, SaturatedFat 6.2 g, Sodium 1361.6 mg, Sugar 0.9 g
CHEESY BAKED FILLET OF FISH CASSEROLE
Make and share this Cheesy Baked Fillet of Fish Casserole recipe from Food.com.
Provided by Martini Guy
Categories Halibut
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Melt butter and blend in the lemon juice and sour cream.
- Salt and pepper the fish to taste and place in a casserole dish.
- Spread the onion rings evenly on top.
- Pour the sour cream mixture over fish, spread evenly and top with the cheese.
- Bake for 35 minutes or until fish flakes with a fork.
CHEESY FISH AND CHIPS CASSEROLE
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. Lightly grease or spray with non-stick coating a 1 1/2 -quart shallow baking dish.Cut block of fish crosswise into four portions. Arrange in baking dish. Top each with a tomato slice. Sprinkle with salt and pepper.In a medium bowl, stir soup, cheese and green onions until blended. Spoon over fish. Sprinkle with potato chips.Bake for 30 to 35 minutes or until fish flakes easily."There's plenty of sauce to serve over rice."
Nutrition Facts : Nutritional Facts Serves
"FISH AND CHIPS" CASSEROLE
This isn't your typical fried fish and chips style dish. The fish is baked and the potatoes are scalloped in this dish. It is made with a white sauce that contains crème fraiche and is infused with some fresh thyme and garlic. The very thinly sliced potato topping ends up baking up to be a lovely golden brown and the fish is flaky and tender. This is fairly simple to prepare and a great lighter variation on the standard fish and chips. This comes from a book called "Sunday Casseroles" by Betty Rosbottom, though I have made some very minor changes.
Provided by scherman
Categories < 4 Hours
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Arrange a rack in the middle of the oven and preheat to 400 degrees. Generously butter a 2 quart shallow baking dish.
- Melt the butter until hot in a medium saucepan over medium heat. Add the flour and cook, whisking constantly for about 2 minutes. Gradually pour in the milk and the crème fraiche, whisking constantly until the mixture comes to a simmer.
- Remove from the heat and stir in the garlic, 3/8 tsp of salt and 3/8 tsp of black pepper. Add the thyme and let the sauce infuse with the seasonings for at least 10 minutes. I didn't have fresh available so I used about 1/4 tsp of dried thyme in the sauce and didn't use any additional for garnish.
- Cut the cod or haddock fillets into 1 inch chunks and pat them dry with paper towels. Place the fish in the prepared baking dish and season with salt and pepper. Remove the thyme sprigs from the sauce (or leave in the dried thyme if you used that instead) and pour half of the sauce over the fish. Stir gently so that all the fish pieces are well coated and spread them evenly in a single layer.
- Peel the potatoes and cut them crosswise into very thin slices (1/8 inch or less - I used a mandolin to do this). I ended up using less than 1lb once they were thinly sliced as about 2 medium sized potatoes ended up being enough to cover the 2qt. casserole dish even when overlapping a good amount.
- Arrange the potato slices in a single overlapping layer on top of the fish. Season the potatoes with salt and pepper.
- Pour the remaining sauce over the potatoes and spread evenly. (Tip: The casserole can be prepared up to this point about 4 hours ahead; cover and refrigerate. Bring to room temperature 30 minutes before baking).
- Bake the casserole, uncovered, for 45 to 50 minutes. After 30 minutes the potatoes should have just started to brown and the liquids in the dish will be bubbling up slightly. At this point, start checking the casserole often until the potatoes are tender when pierced with a sharp knife and are golden.
- Arrange a rack in the oven 4 to 5 inches from the broiler and broil the casserole until the potatoes are more browned - 1 to 2 minutes. Watch carefully as the potatoes can burn quickly.
- Remove casserole from oven and let stand for 5 to 10 minutes and then sprinkle with thyme before serving.
Nutrition Facts : Calories 424.4, Fat 23.2, SaturatedFat 14.1, Cholesterol 126, Sodium 103.4, Carbohydrate 28.9, Fiber 2.2, Sugar 3.4, Protein 25.2
CHEESY FISH AND CHIPS CASSEROLE
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 350°. Lightly grease or spray with non-stick coating a 1 1/2 -quart shallow baking dish.2. Cut block of fish crosswise into four portions. Arrange in baking dish. Top each with a tomato slice. Sprinkle with salt and pepper.3. In a medium bowl, stir soup, cheese and green onions until blended. Spoon over fish. Sprinkle with potato chips.4. Bake for 30 to 35 minutes or until fish flakes easily.
Nutrition Facts : Nutritional Facts Serves
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