Catholic Recipe: Fish-Potato Casserole
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.
Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965
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