Crispy coated fish fillets stay crunchy in this easy layered casserole.
What do I need ?
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1-1/2 cups instant white rice, uncooked
1-1/2 cups boiling water
3 cups frozen broccoli florets
1 can (10 fl oz/284 mL) condensed cream of mushroom soup
1/2 cup water
1 cup Cracker Barrel Shredded Double Cheddar Cheese
4 frozen breaded fish fillets, such as sole, haddock or cod (about 12 oz.)
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How do I make it ?
Preheat oven to 400°F. Spread rice in 8-inch square baking dish. Pour boiling water over rice. Cover with plastic wrap. Let stand 5 min. Uncover.
Arrange broccoli over rice. Mix soup and water; pour over broccoli. Sprinkle with half of the cheese. Top with fish; sprinkle with remaining cheese.
Bake 30 min. or until fish flakes easily with fork.
Kraft Kitchen Tips!
Keep it simple. Use whatever frozen vegetables you have on hand.
Substitute frozen breaded chicken cutlets (about 1 lb.) for the fish fillets, if you prefer.
Calories From Fat
% Daily Value
Fat 26 g
Saturated fat 8 g
Cholesterol 65 mg
Sodium 1380 mg
Carbohydrate 58 g
Fibre 4 g
Sugars 0 g
Protein 29 g
Makes 4 servings.
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.