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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 8 |
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This crunched-for-time casserole from Anna Fuery of Taftville, Connecticut can be fixed from start to finish in less than an hour. A cheesy pasta layer is topped with fish, spinach and almonds to make a meal-in-one thatâs a nice change of pace from the ordinary. Ingredients:
1 package (8 ounces) egg noodles |
3 tablespoons butter |
3 tablespoons king arthur unbleached all-purpose flour |
3 cups 2% milk |
1-1/2 cups (6 ounces) shredded cheddar cheese, divided |
1 tablespoon lemon juice |
1 teaspoon salt |
1 teaspoon ground mustard |
1 teaspoon worcestershire sauce |
1/8 teaspoon ground nutmeg |
1/8 teaspoon pepper |
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry |
1-1/2 pounds sole fillets |
1/4 cup slivered almonds, toasted |
Directions:
1. Cook noodles according to package directions. Meanwhile, in a large saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
2. Stir in 1 cup cheese, lemon juice, salt, mustard, Worcestershire sauce, nutmeg and pepper until cheese is melted. Set aside half of the cheese sauce. Drain noodles; add to the remaining sauce.
3. Transfer to a greased 13-in. x 9-in. baking dish. Layer with spinach, sole, reserved cheese sauce and remaining cheese; sprinkle with almonds.
4. Bake, uncovered, at 375° for 30-35 minutes or until fish flakes easily with a fork. Yield: 6 servings.
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