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Fish Fillet Casserole

2-tbsp cooking oil
1-cup chopped onion
1-cup grated carrot
3-tbsp all purpose flour
1-tsp chicken bouillon powder
1-tsp horseradish
1-tsp salt
½-tsp pepper
1 ½-cups milk
1-lb fish fillets of choice
1-cup frozen peas
4-medium potatoes, peeled and quartered
¼-cup milk
½-tsp onion salt
1-tbsp butter or margarine
Paprika to sprinkle on top

Heat cooking oil in frying pan
Add onion and carrot and sauté until soft
Mix in flour, bouillon powder, horseradish, salt and pepper
Stir in 1 ½-cups milk and bring to a boil and thicken
Add fish and peas, cover
Simmer slowly, until fish flakes easily, stirring occasionally
Stir into a greased 8x8 inch pan
Set aside
Cook potatoes in salted water until tender, drain
Add ¼-cup milk and onion salt, and mash
Spread over fish mixture
Brush potatoes with melted butter
Sprinkle with paprika
Bake uncovered in 400°F oven about 20 minutes or until heated through

Serves 4