DELISH OVERNIGHT SALMON MEAL
I do not care a lot for fish or seafood (except fried shrimp), but try to eat it because (1) it is good for us; and (2) I try to eat more fish during Lent. This dish is easy and tasty -and I enjoyed preparing and eating it. This is a full meal and it makes enough for 4-5 people. You can half the recipe if you only have one or two people in the family I like that you put it together in the morning or the night before -saves time at dinner. It sits in the refrigerator eight hours (or overnight) before baking. Then you can let it bake while doing something else. Relax, eat & enjoy!
Provided by Pat Morris @AugustaPat
Categories Fish
Number Of Ingredients 18
Steps:
- Melt 2 Tablespoons margarine in medium saucepan over medium heat. Stir in flour, salt and pepper. Cook until mixture is smooth and bubbly, stirring constantly.
- Gradually stir in vegetable broth and 1/2 cup milk. Cook until mixture boils and thickens, stirring constantly. Set aside.
- In ungreased 8 or 9 inch square baking dish (or 2 quart casserole), combine all casserole ingredients; mix well. Stir in white sauce, blend well. Cover tightly; refrigerate 8 hours or overnight.
- Heat oven to 350 degrees F. In a small bowl, combine topping ingredients; blend well. Sprinkle over casserole.
- Bake at 350 degrees F. for 45 to 55 minutes or until bubbly and golden brown. Makes 4-5 servings.
- Cut in squares or spoon onto plates and enjoy!
- NOTE 1: One 10 3/4-oz. can condensed cream of mushroom soup (undiluted) can be substituted for the white sauce.
- NOTE 2: To quickly thaw broccoli, remove broccoli from package; place in colander or strainer. Rinse with warm water until thawed; drain well. Or cut small slit in center of package; microwave on HIGH for 2 to 3 minutes or until thawed. Remove broccoli from package; drain well.
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