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Fish Casserole

Total Time

Prep: 5 min. Bake: 35 min.

Makes

4 servings

I recently tried this simple fish casserole, and it was an instant hit here at our house. Fish and rice are a tasty change of pace from traditional meat-and-potato fare. —Jo Groth, Plainfield, Iowa
Fish Casserole Recipe photo by Taste of Home

Ingredients

  • 1-1/2 cups chicken broth
  • 1/2 cup uncooked long grain rice
  • 1/4 teaspoon Italian seasoning
  • 1/4 teaspoon garlic powder
  • 3 cups frozen chopped broccoli, thawed and drained
  • 1 tablespoon grated Parmesan cheese
  • 1 can (2.8 ounces) french-fried onions, divided
  • 1 pound cod
  • Dash paprika
  • 1/2 cup shredded cheddar cheese

Directions

  1. In a large saucepan, combine the 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 the broccoli, Parmesan cheese and half of the onions. Top with fish fillets; sprinkle with paprika.
  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 the oven for 3 minutes or until cheese is melted.
Fish Casserole Tips

What can you serve with fish casserole?

We recommend serving fish casserole alongside a fresh leafy salad, a loaf of homemade bread or a side of cooked vegetables for a delicious, complete meal.

How do you store fish casserole?

Fish casserole can last in the fridge for up to 2 to 3 days—simply wrap the top of your 11x7-in. baking dish tightly with foil or plastic wrap. However, if you'd like to freeze your casserole, try cutting it into individual portions and placing it in freezer bags or freezer-safe containers to later thaw for an easy meal.

How can you make fish casserole your own?

Make this fish and rice recipe your own by substituting certain elements, such as the fish or vegetables, with your favorite ingredients. For example, instead of cod, try using sole, haddock or pollock.

—Sammi DiVito, Taste of Home Assistant Editor

Nutrition Facts

1 cup: 392 calories, 16g fat (6g saturated fat), 81mg cholesterol, 722mg sodium, 31g carbohydrate (2g sugars, 2g fiber), 29g protein.

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