Fish Casserole
TOTAL TIME: Prep: 10 min. Bake: 35 min.
YIELD: 4 servings.
The first time I tried this meal-in-one dish, it was an instant hit at our house. Fish and rice are a tasty change of pace from traditional meat-and-potato fare. —Jo Groth, Plainfield, Iowa
Ingredients
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1-1/2 cups chicken broth
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1/2 cup uncooked long grain rice
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1/4 teaspoon Italian seasoning
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1/4 teaspoon garlic powder
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3 cups frozen chopped broccoli, thawed and drained
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1 tablespoon grated Parmesan cheese
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1 can (2.8 ounces) french-fried onions, divided
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1 pound cod fillets
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Dash paprika
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1/2 cup shredded cheddar cheese
Directions
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1.
In a large saucepan, combine broth, rice, Italian seasoning and garlic powder; bring to a boil. Transfer to a greased 11x7-in. baking dish. Cover and bake at 375° for 10 minutes. Add broccoli, Parmesan cheese and half the onions. Top with fish fillets; sprinkle with paprika.
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2.
Cover and bake 20-25 minutes longer or until the fish flakes easily with a fork. Uncover; sprinkle with cheddar cheese and remaining onions. Return to oven for 3 minutes or until cheese is melted.
Nutrition Facts
1 serving: 392 calories, 16g fat (6g saturated fat), 81mg cholesterol, 722mg sodium, 31g carbohydrate (2g sugars, 2g fiber), 29g protein.
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