Fish And Chips Casserole Recipes

Steps:

• Arrange a rack in the middle of the oven and preheat to 400 degrees. Generously butter a 2 quart shallow baking dish.
• Melt the butter until hot in a medium saucepan over medium heat. Add the flour and cook, whisking constantly for about 2 minutes. Gradually pour in the milk and the crème fraiche, whisking constantly until the mixture comes to a simmer.
• Remove from the heat and stir in the garlic, 3/8 tsp of salt and 3/8 tsp of black pepper. Add the thyme and let the sauce infuse with the seasonings for at least 10 minutes. I didn't have fresh available so I used about 1/4 tsp of dried thyme in the sauce and didn't use any additional for garnish.
• Cut the cod or haddock fillets into 1 inch chunks and pat them dry with paper towels. Place the fish in the prepared baking dish and season with salt and pepper. Remove the thyme sprigs from the sauce (or leave in the dried thyme if you used that instead) and pour half of the sauce over the fish. Stir gently so that all the fish pieces are well coated and spread them evenly in a single layer.
• Peel the potatoes and cut them crosswise into very thin slices (1/8 inch or less - I used a mandolin to do this). I ended up using less than 1lb once they were thinly sliced as about 2 medium sized potatoes ended up being enough to cover the 2qt. casserole dish even when overlapping a good amount.
• Arrange the potato slices in a single overlapping layer on top of the fish. Season the potatoes with salt and pepper.
• Pour the remaining sauce over the potatoes and spread evenly. (Tip: The casserole can be prepared up to this point about 4 hours ahead; cover and refrigerate. Bring to room temperature 30 minutes before baking).
• Bake the casserole, uncovered, for 45 to 50 minutes. After 30 minutes the potatoes should have just started to brown and the liquids in the dish will be bubbling up slightly. At this point, start checking the casserole often until the potatoes are tender when pierced with a sharp knife and are golden.
• Arrange a rack in the oven 4 to 5 inches from the broiler and broil the casserole until the potatoes are more browned - 1 to 2 minutes. Watch carefully as the potatoes can burn quickly.
• Remove casserole from oven and let stand for 5 to 10 minutes and then sprinkle with thyme before serving.

Steps:

• In a large pot with boiling salted water cook egg noodles until al dente. Drain.
• In a large bowl combine the cooked egg noodles, cream of mushroom soup, evaporated milk, tuna, grated American cheese, and chopped onion. Pour into a greased 1.5 quart casserole dish. Sprinkle the top with the crumbled potato chips and the paprika.
• Bake in a preheated 425 degree F (220 degree C) oven for 15 to 20 minutes.

Steps:

• Preheat oven to 350 degrees.
• Grease a 9x13 casserole dish (preferably glass). You can use a round casserole too, it doesn't really matter.
• Mix together in pan the tuna, soup, and milk. The milk is measured by filling up the soup can that you just emptied out.
• Gently stir in the peas.
• Crumble two handfuls of potato chips into the mix and stir gently.
• Crumble another handful of potato chips over the top.
• Bake 20 minutes, or until slightly golden brown and bubbling hot.
• Let stand 5 minutes.
• Enjoy!

Steps:

• Preheat oven to 350 degrees.
• Melt butter and blend in the lemon juice and sour cream.
• Salt and pepper the fish to taste and place in a casserole dish.
• Spread the onion rings evenly on top.
• Pour the sour cream mixture over fish, spread evenly and top with the cheese.
• Bake for 35 minutes or until fish flakes with a fork.