Fish/veggie Casserole
A Uncategorized recipe with whole potatoes can, water mixed with 2 tbsp italian salad dressing, frozen bag broccoli/cauliflower/carrot mix thawed. Ready in 45 min, serves 4.
Curated byKavya Sharma🇮🇳
- 1
Place potatoes in bottom of 9 x 13-inch baking dish.
whole potatoes can(10 oz) - 2
Mix water/dressing and pour over potatoes.
whole potatoes can(10 oz)water mixed with 2 tbsp italian salad dressing(1/3 c) - 3
Add mixed vegetables.
water mixed with 2 tbsp italian salad dressing(1/3 c) - 4
Mix bread crumbs, cheese, dill weed and Durkee onions together.
bread crumbs(1/2 c)cheddar shredded cheese(1 c)dill weed(1/2 tsp)durkee onions(1 can) - 5
Spread 1/2 mixture over veggies.
- 6
Place fish loins on top of veggies and sprinkle remaining crumb mixture over fish.
fish loins any variety thawed if frozen(1 pkg) - 7
Bake at 375° for 20 to 25 minutes uncovered.
- 8
Enjoy!!.
Nutrition Facts
Per serving
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Fish/veggie Casserole
A Uncategorized recipe with whole potatoes can, water mixed with 2 tbsp italian salad dressing, frozen bag broccoli/cauliflower/carrot mix thawed. Ready in 45 min, serves 4.
Curated byKavya Sharma🇮🇳
Directions
8 steps- 1
Place potatoes in bottom of 9 x 13-inch baking dish.
whole potatoes can(10 oz) - 2
Mix water/dressing and pour over potatoes.
whole potatoes can(10 oz)water mixed with 2 tbsp italian salad dressing(1/3 c) - 3
Add mixed vegetables.
water mixed with 2 tbsp italian salad dressing(1/3 c) - 4
Mix bread crumbs, cheese, dill weed and Durkee onions together.
bread crumbs(1/2 c)cheddar shredded cheese(1 c)dill weed(1/2 tsp)durkee onions(1 can) - 5
Spread 1/2 mixture over veggies.
- 6
Place fish loins on top of veggies and sprinkle remaining crumb mixture over fish.
fish loins any variety thawed if frozen(1 pkg) - 7
Bake at 375° for 20 to 25 minutes uncovered.
- 8
Enjoy!!.
About this recipe
A Uncategorized recipe with whole potatoes can, water mixed with 2 tbsp italian salad dressing, frozen bag broccoli/cauliflower/carrot mix thawed. Ready in 45 min, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
