BAKED SOLE AND SPINACH

Baked Sole and Spinach image

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 that's a nice change of pace from the ordinary.

Provided by Taste of Home

Categories Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 14

Ingredients

1 package (8 ounces) egg noodles
3 tablespoons butter
3 tablespoons all-purpose flour
3 cups 2% milk
1-1/2 cups 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

Steps:

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 2 minutes or until thickened. , Stir in 1 cup cheese, lemon juice, salt, mustard, Worcestershire sauce, nutmeg and pepper, stirring until cheese is melted. Set aside half of the cheese sauce. , Preheat oven to 375°. Drain noodles; add to the remaining sauce. Transfer to a greased 13x9-in. baking dish. Layer with spinach, sole, reserved cheese sauce and remaining cheese; sprinkle with almonds. , Bake, uncovered, 30-35 minutes or until fish flakes easily with a fork.

Nutrition Facts : Calories 396 calories, Fat 17g fat (10g saturated fat), Cholesterol 114mg cholesterol, Sodium 619mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 2g fiber), Protein 30g protein.