Return to Home 
Research Center Directory 
 Back to Home Cooking 




Fish Casserole


2-1/2 teaspoons salt
1-1/2 pounds fish (halibut, cod, haddock)
3 cups boiling water
2 teaspoons lemon juice
2 hard-cooked eggs
1 cup cooked or canned asparagus, string beans or peas
5 tablespoons fat
3 tablespoons flour
1/4 teaspoon pepper
1/4 teaspoon paprika
1-1/2 cups milk
2 tablespoons finely chopped onion
1-1/2 cups seasoned mashed potatoes

Add 2 teaspoons of the salt, bay leaf and the fish to the boiling water.  Cover and simmer for about 15 minutes.  Drain.  Remove skin and bones from fish.  Separate fish into small pieces and place in a 1-1/2 quart casserole.  Sprinkle with lemon juice.  slice eggs and place on top of fish.  Arrange cooked vegetables on top of eggs.  Melt three tablespoons fat in saucepan, blend in flour, remaining 1/2 teaspoon salt, pepper and paprika.  Add milk slowly and cook, stirring constantly until mixture thickens.  Add onion.  Pour over contents of casserole.  Top with fluffy mashed potatoes.  Brush surface with remaining two tablespoons of melted fat.  Bake in moderate oven (375 degrees) for about 25-30 minutes or until potatoes are lightly browned. 

*May also be topped with cooked macaroni, spaghetti or noodles.  In this case cover with buttered bread crumbs and bake until crumbs are brown.