Baked Sole and Spinach Recipe

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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.

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Baked Sole and Spinach Recipe

Prep: 25 min. Bake: 30 min.

Yield: 8 Servings

25 30 55

Ingredients

1 package (8 ounces) egg noodles
3 tablespoons butter
3 tablespoons all-purpose flour
3 cups 2% 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. Layer with 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.

Nutritional Facts 1 serving (6 ounces) equals 396 calories, 17 g fat (10 g saturated fat), 114 mg cholesterol, 619 mg sodium, 30 g carbohydrate, 2 g fiber, 30 g protein.

Originally published as Baked Sole and Spinach in Simple & Delicious September/October 2006, p17