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Baked Sole and Spinach

 Baked Sole and Spinach
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.
8 ServingsPrep: 25 min. Bake: 30 min.

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 2 minutes
  • or until thickened.
  • Stir in 1 cup cheese, lemon juice, salt, mustard, Worcestershire
  • sauce, nutmeg and pepper, stirring until cheese is melted. Set aside
  • half of the cheese sauce.

2 of 2

Baked Sole and Spinach (continued)

Directions (continued)

  • Preheat oven to 375°. Drain noodles; add to the remaining sauce.
  • Transfer to a greased 13x9-in. baking dish. Layer with spinach,
  • sole, reserved cheese sauce and remaining cheese; sprinkle with
  • almonds.
  • Bake, uncovered, 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.