flounder au gratin
- Categories
- Fish
- Yield
- 4 servings
| Measure | Ingredient |
|---|---|
| 1 tablespoon | Margarine |
| 4 | Green Onons Cut Into 1/2 |
| Inch Pieces | |
| 2 tablespoons | Diced Celery |
| 2 teaspoons | Flour |
| ⅛ teaspoon | Salt |
| ⅛ teaspoon | White Pepper |
| ½ cup | Skim Milk |
| ¼ cup | (1 Oz.) Shredded Swiss |
| Cheese | |
| 1 | (16 Oz.) Package Frozen |
| Flounder, Thawed & Drained | |
| 1 tablespoon | Minced Fresh Parsley |
Melt Margarine in A Small Saucepan Over Low Heat. Add Onions & Celery; Saute Until Tender. Stir in Flour, Sat & Pepper; Cook 1 Min.
Stirring Constantly. Gradually Add Milk; Stir Well. Cook Over Medium Heat Until Thickened & Bubbly, Stirring Constantly. Add Shredded Swiss Cheese; Reduce Heat & Cook Until Cheese Melts, Stirring Constantly. Set Aside. Arrange Fillets in A Single Layer in A 10 X 6 X 2 Inch Baking Dish Coated With Cooking Spray. Pour Cheese Mixture Evenly Over Fillets. Cover & Bake At 350 For 25 Min. OR Until Fillets Flake Easily When Tested With A Fork. Sprinkle With Parsley.
Fat 6. Cho. 64.
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