Stingray Casserole Recipe

Name: Stingray Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb stingray, cut into 1/2-inch pieces; 1 cup mushroom, sliced; 3 stalks celery, diced; 4 tablespoons onions, grated; 1/2 cup green pepper, minced; 1/2 cup cracker crumb; 6 tablespoons butter; 2 cups milk; 4 tablespoons cheddar cheese, grated; 4 tablespoons flour; 1/8 teaspoon basil; 1/2 teaspoon salt; 1/4 teaspoon black pepper, freshly ground; 1 pinch nutmeg

Servings: persons

1 lb stingray, cut into 1/2-inch pieces
1 cup mushroom, sliced
3 stalks celery, diced
4 tablespoons onions, grated
1/2 cup green pepper, minced
1/2 cup cracker crumb
6 tablespoons butter
2 cups milk
4 tablespoons cheddar cheese, grated
4 tablespoons flour
1/8 teaspoon basil
1/2 teaspoon salt
1/4 teaspoon black pepper, freshly ground
1 pinch nutmeg

1
Preheat oven to 350 degrees.
2
Melt 2 tablespoons of the butter in a saucepan. Add mushrooms, celery, onion, green pepper and basil. Saute the Mushroom Mixture for about 10 minutes or until celery is tender.
3
While mushrooms are sauteing, make the White Sauce by melting 4 tablespoons of butter in the top of a double boiler. Stirring constantly, gradually add the flour. Add salt, pepper and nutmeg. Slowly pour in milk. Cook and stir for about 6 minutes until sauce is thick and smooth.
4
Add stingray to the Mushroom Mixture and cook for about 5 minutes. Combine stingray and Mushroom Mixture with the White Sauce and stir well. Pour everything into a casserole dish. Cover with cracker crumbs and top with grated cheddar cheese.
5
Bake in oven for approximately 20 minutes or until casserole is golden brown.

381

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 1 lb stingray, cut into 1/2-inch pieces, 1 cup mushroom, sliced, 3 stalks celery, diced, 4 tablespoons onions, grated, and more.

Yes, Stingray Casserole falls under the General 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.

That's it — enjoy your meal!

Stingray Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions