Recipe: Fish and Potato Casserole (using mashed potatoes)

Fish and Potato Casserole (using mashed potatoes and sour cream)
Makes 6 servings

2 lbs. orange roughy fillets (any fish may be substituted)
1 tsp. salt
1/8 tsp. pepper
1/4 cup butter or margarine
3 cups mashed potatoes (hot)*
1 cup dairy sour cream
1/4 cup minced onion
1/4 cup fine bread crumbs, divided
2 tbsp. grated Parmesan cheese
Paprika

Preheat oven to 350F. Grease a shallow baking dish.

Cut fillets into serving pieces, sprinkle with salt and pepper. Brown lightly in butter, turn once.

Spread mashed potatoes over bottom of prepared dish. Spread 1/2 cup sour cream over potatoes; sprinkle with minced onion and 1/2 the bread crumbs. Arrange fish on crumbs. Sprinkle with remaining crumbs and cheese. Top with remaining sour cream; sprinkle lavishly with paprika.

Bake at 350 degrees at 20 to 30 minutes or until fish flakes.

*Instant mashed potatoes may be used following pkg. directions.

Hi Jodi, Maybe this is close?

Happy Cooking!

Betsy