FISH AND VEGETABLE CASSEROLE

Fish and Vegetable Casserole image

Fish and vegetables get top billing in this casserole, but cheesy red potatoes also play a memorable part. Bonus: Prep time is just 15 minutes.

Provided by My Food and Family

Categories Home

Time 1h15m

Yield 6 servings

Number Of Ingredients 9

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Ingredients

1 large onion, cut lengthwise in half, then sliced crosswise, divided
1 large red pepper, cut into thin strips, divided
2 large tomatoes, seeded, chopped and divided
1/4 cup chopped fresh cilantro, divided
6 cod fillets (1-1/2 lb.)
1/4 tsp. paprika
1/4 cup KRAFT Zesty Italian Dressing
1 lb. red potatoes (about 3), peeled, thinly sliced
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

Steps:

Heat oven to 350ºF.
Place half each of the onions, peppers and tomatoes in 13x9-inch baking dish sprayed with cooking spray; sprinkle with 1 Tbsp. cilantro.
Top with fish; sprinkle with paprika. Cover with remaining onions, peppers and tomatoes. Drizzle with dressing; top with 1 Tbsp. of the remaining cilantro and potatoes. Top with cheese; cover.
Bake 1 hour or until potatoes are tender, uncovering for the last 10 min. Sprinkle with remaining cilantro.

Nutrition Facts : Calories 260, Fat 7 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 27 g