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