Trout Casserole Recipes

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TROUT CASSEROLE

Created this recipe when I had my mom visiting. She is diabetic and also has gallstones which they can't operate on so I had to keep it very plain & simple. See my suggestions for adding a little extra zip at the end.

Provided by Tiggrr

Categories     One Dish Meal

Time 1h20m

Yield 5-7 serving(s)

Number Of Ingredients 8



Trout Casserole image

Steps:

  • Peel and slice potatoes into thin to medium slices.
  • Parboil potatoes for approximately 10min.
  • While potatoes are cooking slice mushrooms into thick chunks. Clean beans and cut off ends.
  • Prepare a roux by melting butter in a saucepan and adding flour. Cook for 2 min and then add milk(enough to cover potatoes).
  • Mix white sauce with potatoes and place into bottom of 13x9inch pan.
  • Place mushrooms and green beans over potatoes.
  • Wash and dry the filets then lay over top of vegetables. Sprinkle bread crumbs over filets.
  • Bake in 350° oven for 1 hour.
  • This recipe can be varied by adding cooked onion to the potatoes, changing the vegetables used and also some spices could be added to the fish before sprinkling with bread crumbs.

Nutrition Facts : Calories 374.1, Fat 3.6, SaturatedFat 0.7, Cholesterol 27.5, Sodium 50.8, Carbohydrate 68.5, Fiber 9.9, Sugar 4, Protein 19

3 trout fillets
5 -6 large potatoes
2 cups mushrooms
2 cups fresh green beans
flour
butter
milk
breadcrumbs

VEGETABLE TROUT BAKE

"I love how easy this dish is to prepare," says Elizabeth Yarnell of Denver, Colorado. "If you don't care for trout, use salmon or chicken breasts. Instead of green beans and tomatoes, try eggplant and broccoli florets. Try your own variations and have fun."

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 2 servings.

Number Of Ingredients 11



Vegetable Trout Bake image

Steps:

  • In a large saucepan, combine the potatoes, beans and onions; cover with water. Add 1/4 teaspoon salt. Bring to a boil; reduce heat. Cover and cook for 10 minutes or until beans and onions are crisp-tender; drain. , Place vegetables in a single layer in a shallow 2-qt. baking dish coated with cooking spray. Top with half of the garlic. Place trout skin side down over vegetables. Sprinkle with olives, 1-1/2 teaspoons parsley, pepper and remaining salt and garlic. Top with tomatoes and remaining parsley. , Pour wine over the top. Cover and bake at 400° for 25-30 minutes or until fish flakes easily with a fork.

Nutrition Facts :

4 small red potatoes, cut into 1-inch pieces
1 cup cut fresh green beans (2-inch pieces)
8 to 10 frozen pearl onions
1/2 teaspoon salt, divided
4 garlic cloves, minced, divided
2 trout fillets (6 ounces each)
1/4 cup pitted Greek or ripe olives, halved
3 teaspoons minced fresh parsley
1/4 teaspoon pepper
2 plum tomatoes, chopped
1/4 cup white wine or chicken broth

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