Sole Fish Layered Casserole
4
Servings
Servings
10m PT10M
Prep Time
Prep Time
30m PT30M
Cook Time
Cook Time
40m
Ready In
Ready In
Recipe: #2910
November 21, 2011
Categories: Dinner, Lunch, Main Dish, Casseroles, Fish, Sole, Vegetables, Spinach, North American, Pacific Northwest, Pacific Rim, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Brunch, Fall/Autumn, Ladies Luncheon, Mother's Day, Summer, Sunday Dinner, Winter, Weeknight Meals, Oven Bake, Diabetic, Heart Healthy, Low Carbohydrate more
"Tasty sole casserolle , kids actually love it !"
Original recipe yields 4 servings
Ingredients
Nutritional
- Serving Size: 1 (234.5 g)
- Calories 199.6
- Total Fat - 7.4 g
- Saturated Fat - 2.5 g
- Cholesterol - 58.9 mg
- Sodium - 453.4 mg
- Total Carbohydrate - 13.2 g
- Dietary Fiber - 2.1 g
- Sugars - 2.1 g
- Protein - 20.7 g
- Calcium - 179.5 mg
- Iron - 1.1 mg
- Vitamin C - 10.6 mg
- Thiamin - 0.1 mg
Step 1
Preheat oven to 400f degres. Saute onions in oil until trasparent and slightly browned, add spinach and heat just until wilted.
Step 2
Spray an 8 x 8 inch glass dish with veggie spray. Place macaroni on bottom of dish to cover the bottom. Place slices of tomato in one layer over macaroni. Sprinkle salt and pepper to taste. Sprinkle 1/4 cup cheddar over tomatoes; Add onion and spinach mix and spread evenly over. Lay sole pieces in one layer over spinach mix. Season with salt and pepper to taste. Sprinkle the other quarter cup of cheddar cheese over top.
Step 3
Bake for 30 minutes or until fish is cooked through and flaky.
Tips & Variations
No special items needed.
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