Cod Casserole Au Gratin
Yield
4 servingsPrep
15 minCook
60 minReady
1 hrsLow Fat, Low in Saturated Fat, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¾ | ounces |
bechamel (white) sauce
packaged mix |
|
| 1 | pound |
red skinned potatoes
small |
|
| 16 | ounces |
cod fillets
unthawed |
|
| 10 | ounces |
broccoli, frozen
spears, thawed |
|
| ¼ | cup |
seasoned dry bread crumbs
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 50.6 | ml/g |
bechamel (white) sauce
packaged mix |
|
| 453.6 | g |
red skinned potatoes
small |
|
| 462.4 | ml/g |
cod fillets
unthawed |
|
| 289 | ml/g |
broccoli, frozen
spears, thawed |
|
| 59 | ml |
seasoned dry bread crumbs
|
|
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.
