Smoked fish casserole
4 servings
Ingredients
| Quantity | Measure | 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.