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CHEESY FISH CASSEROLE


Active Time : 20 minutes
Total Time : 55 minutes
Serves : 4 servings

INGREDIENTS

  • 1 cup long grain white rice
  • 1 pound pollock fillets
  • 1 10.5 ounce can 98% fat free cream of mushroom Soup (10.5 ounce)
  • 1 cup light sour cream
  • 1 cup milk
  • 1 teaspoon dried thyme leaves
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 8 ounce package shredded mild Cheddar cheese (8 ounce)
  • 1 16 ounce package frozen broccoli florets (16 ounce) thawed and drained
  • 1 6 ounce can French fried onions (6 ounce) divided

DIRECTIONS

Cook rice according to package directions. Slice fish into 1-inch strips; sprinkle with salt and pepper. Set aside.

In large mixing bowl, combine soup, sour cream, milk, thyme, salt and pepper. Stir in cheese, broccoli, rice, fish and ½ of the French fried onions. Pour mixture into a greased 13x9-inch baking dish.

Bake in a preheated 350°F oven 30 minutes or until fish flakes easily with a fork.

Sprinkle remaining French fried onions over the top and continue baking 5 minutes.