Fish Casserole
Yield
4 servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
trout
speckled , redfish or red snapper fillets |
|
| ½ | cup |
salad dressing, creamy
italian style |
* |
| ½ | cup |
butter
melted |
|
| 1 ½ | cups |
potato chips
crumbled |
*
|
| 8 | slices |
velveeta cheese
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
trout
speckled , redfish or red snapper fillets |
|
| 118 | ml |
salad dressing, creamy
italian style |
* |
| 118 | ml |
butter
melted |
|
| 355 | ml |
potato chips
crumbled |
*
|
| 8 | slices |
velveeta cheese
|
* |
Directions
Place fish in a 9x12 inch baking dish .
Pour salad dressing over fish and then melted butter.
Sprinkle potato chips over fish and add cheese slices.
Bake for 15 minutes in a preheated 350℉ (180℃) oven.
Source: The Times-Picayune NOTE-Do not use ridged potato chips and only use creamy dressing.
