Contreras Fish Casserole Recipe

Name: Contreras Fish Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups brown rice, cooked; 1 lb fish (fresh or frozen); 3 tablespoons margarine; 1 teaspoon salt; 1 dash cayenne pepper (dash to 1 tsp.); 3 tablespoons flour; 1 ½ cups milk; 1 green pepper, diced; 1 tomatoes, diced; 1 tablespoon margarine

Servings: persons

2 cups brown rice, cooked
1 lb fish (fresh or frozen)
3 tablespoons margarine
1 teaspoon salt
1 dash cayenne pepper (dash to 1 tsp.)
3 tablespoons flour
1 ½ cups milk
1 green pepper, diced
1 tomatoes, diced
1 tablespoon margarine

1
Bake fish for 30 minutes at 350F or steam it in a vegetable steamer until it flakes easily.
2
Set aside.
3
Melt 3 tablespoons margarine in a medium saucepan.
4
Add salt, cayenne and flour.
5
Stir to make a roux.
6
Gradually stir in milk.
7
Cook over medium heat, stirring constantly, until sauce thickens.
8
Set aside.
9
In a greased 1 1/2 quart casserole layer as follows:.
10
1/2 of rice.
11
Cooked fish, flaked.
12
Diced green pepper.
13
Diced tomato.
14
Remaining rice.
15
Pour white sauce over top and dot with 1 tablespoon margarine.
16
Bake for 25-30 minutes at 350F.

450

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups brown rice, cooked, 1 lb fish (fresh or frozen), 3 tablespoons margarine, 1 teaspoon salt, and more.

Yes, Contreras Fish Casserole falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Contreras Fish Casserole

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