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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:

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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