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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Stuff Trout Casserole Recipe

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This recipe for Stuff Trout Casserole is from Roper Family Treasures, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1lb. shrimp peeled
1 large onion chopped
1 bell pepper chopped
3 celery stalks chopped
11/2 stick margarine or butter
2 eggs beaten
1/2 stale French bread chopped in food processor to make bread crumbs
Salt, pepper and garlic powder to taste
Juice of one lemon
Lea & Perrin Worcestershire Sauce to taste
2 bay leaf
2 or 3 lbs of fillet trout
Directions:
Directions:
In skillet, melt 1/2 stick of margarine or butter; season shrimp with salt, pepper and garlic powder to taste. Place shrimp in skillet; cook until pink don't over cook shrimp. Remove shrimp and set aside leaving juices in the skillet. Add another 1/2 stick of margarine to skillet then onions, celery, bell peppers and bay leaf cover and cook until veggies are tender. At this point, you should have a nice sauce; now season with a little Lea and Perrin; remove bay leaf and take off heat set aside. Coarsely chop shrimp. In a large bowl add shrimp, vegetable sauce, bread crumbs and eggs. Mix well, you can add more bread crumbs if you find it too moist. Season trout to taste with salt and pepper. Sprinkle with lemon juice. In a large casserole dish spray with Pam. Lay bottom with half of the trout, cover with stuffing, then top with rest of fish. Melt remaining margarine brush over trout. Bake at 375º for about 30 to 45 min. until fish is done and golden brown.

 

 

 

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