Halibut Casserole Au Gratin
Prep
10m
Cook
30m
| Category: | |
| Seasons | |
| Cuisine Type | Latin |
Ingredients
Halibut Casserole Au Gratin
| 2 lbs fresh halibut |
| 1 bay leaf |
| 1 lb sharp cheddar cheese, grated |
| 1 10.5 ounce can cream of celery soup, undiluted |
| 1 med onion, sliced |
| 1 cup bread crumbs |
| 1/4 cup melted butter |
Sauce
| 2 Tbs butter |
| 2 Tbs flour |
| 1 tsp onion juice |
| 1 cup milk |
| 1/2 cup canned milk |
Halibut Casserole Au Gratin Directions
- Boil fish in salted water with a bay leaf and sliced onion until tender, about m10 minutes
- Pour water off and let cool.
- Water can be saved for later use.
- Break halibut into pieces in a casserole.
- melt butter in sauce pan, add flour.
- Pur in milk while whisking to prevent lumps, add canned milk and onion juice.
- Pour white sauce over fish.
- Add 1 layer of cheese.
- Add 1 layer of cream of celery soup, undiluted.
- melt butter and mix with bread crumbs.
- Top with buttered bread crumbs and bake 30 minutes at 325°
- Can be made ahead of time and frozen, then baked an hour.
Nutrition facts
Per Serving
| Kcal: | 763 kcal |
| Fibers (g): | 1.6g |
| Sodium (mg): | 1204mg |
| Carbs: | 24.2g |
| Sugar (g): | 5.9g |
| Fat: | 45g |
| Saturated fat (g): | 25g |
| Cholesterol: | 185mg |
| Proteins: | 65.9g |
