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Cod & Potato Casserole

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Ingredients

Adjust Servings:
3 medium potatoes, peeled and thinly sliced
2 cups bread dressing (newfoundland dressing newfoundland dressing for turkey)
2 lbs cod fish fillets
1/2 cup onion, chopped
2 tablespoons butter, melted
salt and pepper

Nutritional information

368.8
Calories
66 g
Calories From Fat
7.4 g
Total Fat
4 g
Saturated Fat
113 mg
Cholesterol
173.9 mg
Sodium
29.9 g
Carbs
3.8 g
Dietary Fiber
2.1 g
Sugars
44 g
Protein
414g
Serving Size

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Cod & Potato Casserole

Features:
    Cuisine:

    This was really good. I cut the fish bite sized pieces so that is was evenly spread across the potatoes. Everyone declared this recipe a keeper.

    • 60 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Cod & Potato Casserole, A friend of mine gave me a cod and potato casserole recipe This is my version of it I scaled it down to about 4 servings It is very tasty The dressing used is recipe #141018 (minus ginger, celery and apple) , This was really good I cut the fish bite sized pieces so that is was evenly spread across the potatoes Everyone declared this recipe a keeper , A friend of mine gave me a cod and potato casserole recipe This is my version of it I scaled it down to about 4 servings It is very tasty The dressing used is recipe #141018 (minus ginger, celery and apple)


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    Steps

    1
    Done

    Melt Butter and Spread Into a 13x5 Casserole Dish.

    2
    Done

    Peel and Thinly Slice Potatoes. Place Into the Bottom of the Dish. Sprinkle With Salt and Pepper.

    3
    Done

    Place Chopped Onions Onto Potato Layer.

    4
    Done

    Place a Layer of Fish Fillets on Top of the Potatoes and Onions Layer.

    5
    Done

    Place Layer of Dressing on Top of Fish Fillets.

    6
    Done

    Bake in 375f Oven For About 30 Minutes (30 Minutes in Convection Oven, May Take Longer in Conventional Oven). Cook Until Fish Is Flaky and Dressing Has Browned.

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    John Gonzalez

    Mexican cuisine expert infusing his dishes with authentic and bold flavors.

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