Ingredients for Trout Casserole
- Trout Fillets
- 2 lbs potatoes
- 8 oz mushrooms
- Fresh Green Beans
- 4 tbsp flour
- 4 tbsp butter
- 2 cups milk
- Breadcrumbs
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How to Make Trout Casserole
- Peel and slice 2 lbs potatoes into 1/4-inch thick slices.
- Parboil potatoes for approximately 10 minutes until slightly tender.
- While potatoes are cooking, slice 8 oz mushrooms into thick chunks.
- Clean 1 cup green beans and trim the ends.
- Prepare a roux: Melt 4 tbsp butter in a saucepan over medium heat. Whisk in 4 tbsp flour and cook for 2 minutes, stirring constantly.
- Gradually whisk in 2 cups milk until smooth and thickened.
- Gently mix the white sauce with the parboiled potatoes and spread into the bottom of a 13x9 inch baking dish.
- Arrange the sliced mushrooms and green beans evenly over the potatoes.
- Wash and dry 1.5 lbs trout filets and lay them over the vegetables.
- Sprinkle 1/2 cup bread crumbs evenly over the filets.
- Bake in a preheated 350°F (175°C) oven for 60 minutes, or until the trout is cooked through and the casserole is bubbly.
- Let stand for 10 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
15g
Fat
3g
Carbs
22g
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Time To Make Course Main Ingredient Preparation Healthy Casseroles Main Dish Potatoes Seafood Vegetables Oven Diabetic Low Fat Fish Dietary One Dish Meal Low Sodium Low Cholesterol Low Saturated Fat Low Calorie Egg Free Healthy 2 Free Of Something Low In Something Freshwater Fish Trout Equipment 4 Hours Or Less
