Smoked fish casserole
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Flaked smoked fish |
| 1 | tablespoon | Chopped onion |
| ½ | cup | Chopped celery |
| ¼ | Chopped green pepper | |
| 2 | tablespoons | Butter |
| 1 | cup | (1 can) sliced mushrooms |
| ¾ | cup | Bread crumbs |
| ½ | cup | Melted butter |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 1 | dash | Pepper sauce |
| ½ | cup | Milk |
| ¼ | cup | Evaporated milk |
Directions
Recipe By : Ted Dahlen "Smoke Seafood" Sauté onion, green pepper and celery in 2 Tbsp butter until soft but not brown. Stir in mushrooms. Combine remaining ingredients separately. In a buttered 1 quart casserole dish, layer vegetable mixture, then bread crumb mixture, ending with bread crumbs. Bake in moderate oven (350 degrees F.) For 30 minutes and very very hot.
Posted to bbq-digest by Bill Mathews <billmathews@...> on Dec 04, 1998, converted by MM_Buster v2.0l.
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