Cheesy Rice and Fish Casserole
Nov. 8th, 2006 07:51 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
I had a craving for fish tonight, so I decided to try to my own casserole idea. It came out really good!


My notes:
I completely forgot to add salt & pepper, but it wasn't even missed! Feel free to season to your liking. The Cheez Whiz added some extra cheesy flavour, but if you're not into processed cheese spreads, you can substitute with a second can of condensed soup. This dish would also be wonderful with chicken breasts.
Cheesy Rice and Fish Casserole
Yield: 6 servings
INGREDIENTS FOR CASSEROLE
- 2 1/2 cups of raw white rice
1 cup of Cheez Whiz
1 can condensed cream of broccoli soup
3 1/2 cups liquid (I had 1 3/4 cups of chicken broth, and added water for the rest)
1 cup frozen peas
1 cup chopped frozen broccoli florets
1/2 shredded cheddar cheese
1/2 shredded mozzarella cheese
1 tbsp Italian seasoning
6 small Pollock fillets
INGREDIENTS FOR CRUMB TOPPING
- 3 tbsp margarine
1 cup dry bread crumbs
1/4 cup parmesan cheese
1 tsp Italian seasoning
DIRECTIONS
Preheat oven to 375° F.
Combine the first set of ingredients (everything but the fish) in a large bowl. Stir together and pour into a 9X 13 inch casserole dish. Place the fish fillets over the rice.
Melt the margarine in the microwave using a microwave safe bowl. Mix in the rest of the crumb topping ingredients. Sprinkle over the top of the casserole.
Cover casserole dish with lid or tinfoil. Bake for 75 minutes; remove cover and bake for another 15 minutes.

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