Sole and Spinach Casserole

piątek, 24 stycznia 2014

Sole and Spinach Casserole

Time: 40 mins

Ingredients

  • 2 (12 ounce) packages fresh spinach, chopped or 2 (10 ounce) packages frozen chopped spinach, thawed
  • 2 tablespoons minced onions
  • 1/2 cup nonfat milk
  • 4 slices light cheddar cheese, shredded
  • 4 (4 ounce) sole fillets, fresh or thawed
  • 2 tablespoons lemon juice
  • salt and pepper
  • paprika

Directions

  • 1 Cook fresh spinach in a tightly covered saucepan with no liquid added.
  • 2 (If using frozen spinach, drain thoroughly but do not cook).
  • 3 Combine spinach with onion and spread in a shallow nonstick baking pan coated with cooking spray.
  • 4 Add milk, sprinkle with cheese, and arrange fillets over cheese in a single layer.
  • 5 Sprinkle dish with lemon juice, salt, pepper, and paprika.
  • 6 Cover pan tightly with foil.
  • 7 Bake in a preheated 400 degree oven for 20 minutes.

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