Liturgical Year : Recipes : Fish-Potato Casserole

Catholic Recipe: Fish-Potato Casserole

INGREDIENTS

8 medium potatoes (2 pounds)
2 pounds fish fillets
2 teaspoons salt, divided
1/4 teaspoon pepper, divided
1/2 cup butter or margarine, divided
1/3 cup hot milk
1 teaspoon paprika
1 cup dairy sour cream, divided
1/4 cup minced onion
1/4 cup fine dry bread crumbs, divided
2 Tablespoons shredded Parmesan cheese

Details

Serves: 6

Prep Time: 1 1/2 hours

Difficulty: ★★☆☆

Cost: ★★★☆

For Ages: 15+

Origin:

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Food Categories (3)

Feasts (0)

This layered casserole starts with delicious mashed potatoes.

DIRECTIONS

Cook potatoes until tender. Meanwhile, cut fish into serving-size pieces; sprinkle with 1 teaspoon salt and 1/8 teaspoon pepper; brown in 1/4 cup butter or margarine, turning once. Drain potatoes; mash, adding remaining butter, salt and pepper, hot milk, and paprika. Whip until fluffy. Grease baking dish, 11 x 7 x 1-1/2 inches. Spread mashed potatoes in bottom of dish. Spread 1/3 cup sour cream over potatoes; sprinkle with minced onion, then half the bread crumbs. Arrange fish on crumbs. Sprinkle with remaining crumbs and cheese. Top with remaining sour cream; sprinkle lavishly with paprika. Bake in moderate oven (350°) 20 to 30 minutes. Serve at once. Makes 6 servings.