Ingredients: |
Ingredients: 1-1/2 cups chicken broth
1/2 cup uncooked long grain rice
1/4 teaspoon Italian seasoning
1/4 teaspoon garlic powder
3 cups frozen chopped broccoli, thawed and drained
1 tablespoon grated Parmesan cheese
1 can (2.8 ounces) french-fried onions, divided
1 pound cod
Dash paprika
1/2 cup shredded cheddar cheese
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Directions: |
Directions: In a large saucepan, combine the broth, rice, Italian seasoning and garlic powder, bring to a boil. Transfer to a greased 11x7-in. baking dish. Cover and bake at 375° for 10 minutes. Add the broccoli, Parmesan cheese and half of the onions. Top with fish fillets; sprinkle with paprika.
Cover and bake 20-25 minutes longer or until the fish flakes easily with a fork. Uncover; sprinkle with cheddar cheese and remaining onions. Return to the oven for 3 minutes or until cheese is melted.
You can serve fish casserole alongside a fresh leafy salad, a loaf of homemade bread or a side of cooked vegetables for a delicious, complete meal.
To store the fish casserole—simply wrap the top of your 11x7-in. baking dish tightly with foil or plastic wrap. Fish casserole can last in the fridge for up to 2 to 3 days However, if you'd like to freeze your casserole, try cutting it into individual portions and placing it in freezer bags or freezer-safe containers to later thaw for an easy meal.
Make this fish and rice recipe your own by substituting certain elements, such as the fish or vegetables, with your favorite ingredients. For example, instead of cod, try using sole, haddock or pollock. |
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