Fish Casserole

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Serving: Serves 8
Prep Time: 25 Minutes
Cooking Time: 88 Minutes

Feb/March 2019 Dig In- The Big Y Magazine

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1. Wash hands with soap and water.

2. Rinse fresh produce.

3. In a large pan over medium-high heat, add potatoes; cover with water and bring to a boil. Reduce heat and simmer for 20 minutes or until fork tender. Drain and mash with 1 stick butter, cream cheese, 1/3 cup milk and salt and pepper to taste; set aside.

4. Preheat oven to 375 degrees Fahrenheit.

5. In another large pan over medium heat, add remaining butter and oil. Once hot, add leeks and cook for 4 minutes. Add garlic and cook for 3 minutes. Whisk in flour and cook for 1 minute to form a roux. Slowly whisk in remaining milk and cream, whisking until sauce thickens. Remove from heat and whisk in Gouda until melted; season to taste with salt and pepper. Stir in peas and asparagus; carefully fold in fish.

6. Coat 3-quart casserole dish with cooking spray and add fish mixture.

7. Cover with foil and bake for 45 minutes; remove from oven. Remove foil, and carefully pipe mashed potatoes on top using a piping bag with a large star point. Sprinkle with dill and bake, uncovered, for 15 minutes or until fish reaches an internal temperature of 145 degrees Fahrenheit as verified with an instant-read food thermometer and potatoes are lightly golden brown.

8. Remove from oven and let cool for 15 minutes before serving.

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Nutrition Facts

Nutrition Information Per Serving: Calories: 751 (Calories from Fat: 432)
Total Fat: 48g (Saturated Fat: 25g)
Protein: 34g
Total Carbohydrates: 48g (Dietary Fiber: 4g
Sugars: 9g)
Cholesterol: 179mg
Sodium: 418mg