FISH CASSEROLE RECIPES RECIPES

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CASSEROLE RECIPES | BBC GOOD FOOD



Casserole recipes | BBC Good Food image

From slow-cooked stews to quick casseroles.

Provided by Good Food team

Number Of Ingredients 1

SCALLOPED FISH STICK CASSEROLE RECIPE - PILLSBURY.COM



Scalloped Fish Stick Casserole Recipe - Pillsbury.com image

Vibrant green peas add color to this fast-to-assemble fish and potato casserole.

Provided by Pillsbury Kitchens

Total Time 50 minutes

Prep Time 25 minutes

Yield 4

Number Of Ingredients 6

1 (7.8-oz.) pkg. creamy scalloped potatoes
3 cups water
1 cup milk
2 tablespoons margarine or butter
1 cup frozen sweet peas
1 (10 to 12-oz.) pkg. frozen fish sticks

Steps:

  • Heat oven to 400°F. Spray 12x8-inch (2-quart) glass baking dish with nonstick cooking spray.
  • Prepare potatoes for oven as directed on package in sprayed baking dish, using water, milk and margarine. Sprinkle potatoes with peas.
  • Bake at 400°F. for 15 minutes. Arrange fish sticks over peas and potatoes. Bake an additional 20 to 25 minutes or until potatoes are tender.

Nutrition Facts : Calories 540 , CarbohydrateContent 70 g, CholesterolContent 100 mg, FatContent 2 1/2 , FiberContent 5 g, ProteinContent 21 g, SaturatedFatContent 5 g, ServingSize 1/4 of Recipe, SodiumContent 1440 mg, SugarContent 6 g

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SAUSAGE AND BEAN CASSEROLE RECIPE | JAMIE OLIVER RECIPES
We like to grill our sausages first, then drain them on kitchen paper while we are get on with our veg. This way, you get rid of any excess fat, but if you prefer, you can just brown them in the casserole pan before you cook your veg.
From jamieoliver.com
Total Time 1 hours 30 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 420 calories per serving
    1. Preheat the grill to medium and line a baking tray with tin foil.
    2. Prick and add the sausages to the tray, then cook for 10 minutes, or until browned all over, turning halfway through. Remove to kitchen paper to drain.
    3. Trim, wash and chop the leeks. Trim and finely slice the celery, peel and finely slice the garlic and deseed and chop the red peppers.
    4. Heat a lug of oil in a large ovenproof casserole pan over a medium heat, add the leeks, celery, garlic and red pepper and cook for around 10 minutes, or until the leeks start to soften, stirring regularly.
    5. Next, add the spices and cook for a further 2 minutes, then add all of the remaining ingredients, draining the beans first, along with a splash of water.
    6. Stir everything together well, then push the grilled sausages under the surface of the passata and bring everything to the boil.
    7. Turn the heat down to a simmer and continue to cook with a lid on for a further 45 minutes. Regularly check that it isn’t getting too dry while it’s cooking – you can always add a splash of water if it is.
    8. Have a taste and see if you think it needs a splash more vinegar, then pick, roughly chop and scatter over the parsley (if using).
    9. Delicious served with baked sweet potatoes or brown rice and a nice chopped green salad.
See details


SAUSAGE AND BEAN CASSEROLE RECIPE | JAMIE OLIVER RECIPES
We like to grill our sausages first, then drain them on kitchen paper while we are get on with our veg. This way, you get rid of any excess fat, but if you prefer, you can just brown them in the casserole pan before you cook your veg.
From jamieoliver.com
Total Time 1 hours 30 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 420 calories per serving
    1. Preheat the grill to medium and line a baking tray with tin foil.
    2. Prick and add the sausages to the tray, then cook for 10 minutes, or until browned all over, turning halfway through. Remove to kitchen paper to drain.
    3. Trim, wash and chop the leeks. Trim and finely slice the celery, peel and finely slice the garlic and deseed and chop the red peppers.
    4. Heat a lug of oil in a large ovenproof casserole pan over a medium heat, add the leeks, celery, garlic and red pepper and cook for around 10 minutes, or until the leeks start to soften, stirring regularly.
    5. Next, add the spices and cook for a further 2 minutes, then add all of the remaining ingredients, draining the beans first, along with a splash of water.
    6. Stir everything together well, then push the grilled sausages under the surface of the passata and bring everything to the boil.
    7. Turn the heat down to a simmer and continue to cook with a lid on for a further 45 minutes. Regularly check that it isn’t getting too dry while it’s cooking – you can always add a splash of water if it is.
    8. Have a taste and see if you think it needs a splash more vinegar, then pick, roughly chop and scatter over the parsley (if using).
    9. Delicious served with baked sweet potatoes or brown rice and a nice chopped green salad.
See details


CASSEROLE RECIPES | BBC GOOD FOOD
From slow-cooked stews to quick casseroles.
From bbcgoodfood.com
See details


SCALLOPED FISH STICK CASSEROLE RECIPE - PILLSBURY.COM
Vibrant green peas add color to this fast-to-assemble fish and potato casserole.
From pillsbury.com
Reviews 4.5
Total Time 50 minutes
Calories 540 per serving
  • Bake at 400°F. for 15 minutes. Arrange fish sticks over peas and potatoes. Bake an additional 20 to 25 minutes or until potatoes are tender.
See details


SAUSAGE AND BEAN CASSEROLE RECIPE | JAMIE OLIVER RECIPES
We like to grill our sausages first, then drain them on kitchen paper while we are get on with our veg. This way, you get rid of any excess fat, but if you prefer, you can just brown them in the casserole pan before you cook your veg.
From jamieoliver.com
Total Time 1 hours 30 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 420 calories per serving
    1. Preheat the grill to medium and line a baking tray with tin foil.
    2. Prick and add the sausages to the tray, then cook for 10 minutes, or until browned all over, turning halfway through. Remove to kitchen paper to drain.
    3. Trim, wash and chop the leeks. Trim and finely slice the celery, peel and finely slice the garlic and deseed and chop the red peppers.
    4. Heat a lug of oil in a large ovenproof casserole pan over a medium heat, add the leeks, celery, garlic and red pepper and cook for around 10 minutes, or until the leeks start to soften, stirring regularly.
    5. Next, add the spices and cook for a further 2 minutes, then add all of the remaining ingredients, draining the beans first, along with a splash of water.
    6. Stir everything together well, then push the grilled sausages under the surface of the passata and bring everything to the boil.
    7. Turn the heat down to a simmer and continue to cook with a lid on for a further 45 minutes. Regularly check that it isn’t getting too dry while it’s cooking – you can always add a splash of water if it is.
    8. Have a taste and see if you think it needs a splash more vinegar, then pick, roughly chop and scatter over the parsley (if using).
    9. Delicious served with baked sweet potatoes or brown rice and a nice chopped green salad.
See details


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