Cod Casserole Au Gratin
Submitted by Angel11902
A one-dish cod casserole with sliced red potatoes, broccoli spears, and white sauce, topped with seasoned breadcrumbs and baked until golden. Uses frozen fish straight from the freezer for a no-thaw weeknight dinner.
YIELD
4 servingsPREP
15 minCOOK
60 minREADY
1 hrsDinner doesn’t get much more hands-off than this. Frozen cod goes straight into the baking dish, no thawing required, surrounded by sliced potatoes and broccoli in a creamy white sauce.
Red potato rounds line the bottom of the dish, frozen cod fillets go in the center, and white sauce gets spooned over everything. Forty minutes under foil and the potatoes are tender, the fish is cooked through, and the kitchen smells like a proper home-cooked meal.
Broccoli spears get tucked around the edges for the last 10 minutes with a final layer of sauce and breadcrumbs on top. One dish, one hour, and a complete meal with protein, starch, and vegetables all baked together.
Kitchen Tips
- Leave the skins on red potatoes. They hold their shape better and add a nice color contrast in the dish.
- Slice potatoes thin, about a quarter inch. Too thick and they won’t cook through in the same time as the fish.
- Thaw the broccoli before adding it. Frozen broccoli releases too much water in the short final bake and makes the topping soggy.
- Check the cod for doneness by looking for opaque, flaky flesh in the thickest part. It should separate easily with a fork.
Ingredients
Directions
Prepare white sauce as package directs.
Cut unpeeled red potatoes in ¼ inch thick rounds.
(If using other potatoes, peel first).
Oil 13 x 9 x 2-inch baking dish ; arrange potato slices on bottom, put still frozen fish in center.
Spoon all but ¼ cup white sauce over.
Cover dish with foil; bake at 400℉ (200℃) for 40 minutes.
Discard foil.
Arrange broccoli spears around fish, spoon reserved white sauce over.
Sprinkle bread crumbs over all.
Bake for 10 minutes or until fish is opaque in center.
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