Fish And Vegetable Casserole Recipe

Name: Fish And Vegetable Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 can mixed vegetables; milk; 1 (1 lb.) pkg. fish fillets; 1/4 tsp. paprika; 1/4 tsp. salt; pepper; 1 Tbsp. lemon juice; 1/4 c. green pepper, finely chopped; 2 Tbsp. onion, finely chopped; 2 Tbsp. shortening; 2 Tbsp. flour; 1 Tbsp. Worcestershire sauce; 1/4 c. buttered bread crumbs

Servings: persons

1 can mixed vegetables
milk
1 (1 lb.) pkg. fish fillets
1/4 tsp. paprika
1/4 tsp. salt
pepper
1 Tbsp. lemon juice
1/4 c. green pepper, finely chopped
2 Tbsp. onion, finely chopped
2 Tbsp. shortening
2 Tbsp. flour
1 Tbsp. Worcestershire sauce
1/4 c. buttered bread crumbs

1
Drain vegetables, reserving liquid.
2
Add enough milk to reserved liquid to measure 1 cup.
3
Place fish in greased 2-quart casserole.
4
Sprinkle with the next 4 ingredients.
5
Saute green pepper and onion in shortening in skillet until tender.
6
Blend in flour.
7
Add liquid gradually, stirring constantly.
8
Cook until thick, stirring constantly.
9
Add Worcestershire sauce and vegetables.
10
Pour over fish; top with crumbs.
11
Bake at 350u00b0 for 35 minutes.

147

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 13 ingredients. The key ingredients include: 1 can mixed vegetables, milk, 1 (1 lb.) pkg. fish fillets, 1/4 tsp. paprika, and more.

Yes, Fish And Vegetable 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.

Fish And Vegetable Casserole

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