| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy, Eggs |
|
Casserole |
8 |
Servings |
INGREDIENTS
| 2 |
lb |
Fish fillets (flounder; haddock or pollock) |
| 1/2 |
ts |
Onion powder |
| 1/2 |
ts |
Pepper |
| 1/4 |
ts |
Salt; if desired |
| 1 |
cn |
(10.75-oz) condensed cream of shrimp soup |
| 1 |
pk |
(10-oz) frozen chopped spinach; thawed and well drained |
| 2 |
c |
Bisquick original baking mix |
| 1/3 |
c |
Grated Parmesan cheese |
| 1 |
c |
Milk |
| 2 |
|
Eggs |
INSTRUCTIONS
HEAT oven to 350 degrees. Grease rectangular baking dish, 13x9x2 inches.
Arrange fish fillets in baking dish. Sprinkle with onion powder, pepper and
salt. Spoon soup over fish. Top with spinach.
BEAT remaining ingredients with wire whisk or hand beater about 1 minute
or until almost smooth; pour over spinach.
BAKE uncovered about 40 minutes or until top is golden brown. Let stand 5
minutes. 8 servings.
From <Betty Crocker: Bisquick Classics and New Favorites>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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