Hey everyone, it is John, welcome to my recipe site. Today, we’re going to prepare a special dish, fish and vegetable casserole. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Fish and vegetable casserole is one of the most favored of current trending foods in the world. It is appreciated by millions every day. It’s simple, it is quick, it tastes delicious. They’re nice and they look fantastic. Fish and vegetable casserole is something that I have loved my entire life.
Fish and vegetables get top billing in this casserole, but cheesy red potatoes also play a memorable part. The tomatoes and peppers in this low-calorie, low-fat main dish team up to provide both vitamins A and C. And as a bonus, this delicious hot casserole is low in sodium, too!
To get started with this particular recipe, we have to prepare a few components. You can cook fish and vegetable casserole using 12 ingredients and 1 steps. Here is how you cook that.
The ingredients needed to make Fish and vegetable casserole:
- Get 2 cups flaked cooked fish
- Get Half cup soft bread crumbs
- Get Half cup grated cheese
- Get 1 cup peas
- Take Three-quarter teaspoon salt
- Prepare Pepper
- Prepare 1 and ahalf cups milk
- Prepare Onion seasoning
- Make ready Celery salt
- Make ready Three-quarter cup cooked lima beans
- Get 3 eggs
- Make ready Red pepper
Nestle the fish in amongst the vegetables. Fish Casserole. by V & V Supremo Foods, Inc. Season the fish with salt & pepper. Combine cooked vegetables, onion, celery, cheese, and mayonnaise in a large bowl, stirring well.
Steps to make Fish and vegetable casserole:
- Blend all ingredients, place in buttered casserole, set in pan of hot water, Bake in 325° oven one hour. Or more, until firm. Serve with mushrooms or rich cream sauce. Paprika.
Photo "Fish and vegetable casserole" can be used for personal and commercial purposes according to the conditions of the purchased Royalty-free license. See the recipe for Roasted Vegetable and Cod Casserole »Matt Taylor-Gross. Shot through with garlicky croutons and topped with crispy fried shallots, this parsnip-and-cod casserole is the perfect bubbling thing when the weather turns cold. Jazz up a vegetarian casserole with some spicy North African flavours and hearty cheese dumplings. A cross between a soup and a stew, this healthy French dish is packed with vegetables and beans - perfect as a light lunch.
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