Fish Casserole

Name: Fish Casserole
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 cups chicken broth; 1/2 cup uncooked long grain rice; 1/4 teaspoon Italian seasoning; 1/4 teaspoon garlic powder; 3 cups frozen chopped broccoli, thawed and drained; 1 tablespoon grated Parmesan cheese; 1 can (2.8 ounces) french-fried onions, divided; 1 pound cod fillets; Dash paprika; 1/2 cup shredded cheddar cheese

Total Time Prep: 10 min. Bake: 35 min.

Yield 4 servings

Test Kitchen Approved

The first time I tried this meal-in-one dish, it was an instant hit at our house. Fish and rice are a tasty change of pace from traditional meat-and-potato fare. —Jo Groth, Plainfield, Iowa

Ingredients

1-1/2 cups chicken broth
1/2 cup uncooked long grain rice
1/4 teaspoon Italian seasoning
1/4 teaspoon garlic powder
3 cups frozen chopped broccoli, thawed and drained
1 tablespoon grated Parmesan cheese
1 can (2.8 ounces) french-fried onions, divided
1 pound cod fillets
Dash paprika
1/2 cup shredded cheddar cheese

Directions

In a large saucepan, combine broth, rice, Italian seasoning and garlic powder; bring to a boil. Transfer to a greased 11x7-in. baking dish. Cover and bake at 375° for 10 minutes. Add broccoli, Parmesan cheese and half the onions. Top with fish fillets; sprinkle with paprika.
Cover and bake 20-25 minutes longer or until the fish flakes easily with a fork. Uncover; sprinkle with cheddar cheese and remaining onions. Return to oven for 3 minutes or until cheese is melted.

Nutrition Facts

1 serving: 392 calories, 16g fat (6g saturated fat), 81mg cholesterol, 722mg sodium, 31g carbohydrate (2g sugars, 2g fiber), 29g protein.

The first time I tried this meal-in-one dish, it was an instant hit at our house. Fish and rice are a tasty change of pace from traditional meat-and-potato fare. —Jo Groth, Plainfield, Iowa

Recipe Creator