Baked Sole and Spinach Recipe

Nutrition Facts

  • One serving:
  • (6 ounces)
  • Calories:
  • 396
  • Fat:
  • 17 g
  • Saturated Fat:
  • 10 g
  • Cholesterol:
  • 114 mg
  • Sodium:
  • 619 mg
  • Carbohydrate:
  • 30 g
  • Fiber:
  • 2 g
  • Protein:
  • 30 g


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Baked Sole and Spinach

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This crunched-for-time casserole from Anna Fuery of Taftville, Connecticut can be fixed from start to finish in less than an hour. A cheesy pasta layer is topped with fish, spinach and almonds to make a meal-in-one that’s a nice change of pace from the ordinary.

SERVINGS: 8

CATEGORY: Main Dish

METHOD: Baked

TIME: Prep: 25 min. Bake: 30 min.

Ingredients:

  • 1 package (8 ounces) egg noodles
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 3 cups milk
  • 1-1/2 cups (6 ounces) shredded cheddar cheese, divided
  • 1 tablespoon lemon juice
  • 1 teaspoon salt
  • 1 teaspoon ground mustard
  • 1 teaspoon Worcestershire sauce
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon pepper
  • 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
  • 1-1/2 pounds sole fillets
  • 1/4 cup slivered almonds, toasted

Directions:

Cook noodles according to package directions. Meanwhile, in a large saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
    Stir in 1 cup cheese, lemon juice, salt, mustard, Worcestershire sauce, nutmeg and pepper until cheese is melted. Set aside half of the cheese sauce. Drain noodles; add to the remaining sauce.
    Transfer to a greased 13-in. x 9-in. baking dish. Top with the spinach, sole, reserved cheese sauce and remaining cheese; sprinkle with almonds. Bake, uncovered, at 375° for 30-35 minutes or until fish flakes easily with a fork. Yield: 6 servings.


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