ST. PATRICKS DAY (33)
SUMMER BEVERAGES (25)
SUMMER COOLERS (34)
|EVERY FEW MINUTES|
1 pkg. pie crust mix (or you can make your own)
1 catfish, cleaned & cut into strips (OR can use 2 cans tuna or 15 oz. can salmon)
2 lbs. potatoes, peeled & sliced thin
4 carrots, skinned & cut thin
3 onions, sliced thin
1 egg yolk, mixed with 1 tbsp. water
1/4 c. butter
1/3 c. all-purpose flour
2 tsp. salt
1/4 tsp. pepper
1/8 tsp. paprika
2 c. milk
1. Fix pie crust, put in refrigerator until ready to use. Preheat oven to 350 degrees. Grease inside of 2 quart baking dish and set aside.
2. Sauce: Melt 1/4 cup butter in saucepan, remove from heat, stir in flour, salt, pepper and paprika. Stirring until smooth. Stir in milk a little at a time, constantly stirring until there are no lumps.
3. Put sauce back on heat, stir until it thickens and comes to a boil. Cover and put aside. In a large pan with a small amount of water, cook carrots until tender, then drain. In same pan, add 2 tablespoons butter; add heat, place onions in and cook until brown. Remove from heat.
4. In casserole, put layer of potatoes and then carrots (use half of each) then catfish, or substitute; add half of sauce. Repeat potatoes, carrots then catfish. Put pie crust on top of casserole. Be sure to cut holes or slits in crust to relieve steam. Brush top of crust with egg yolk. Bake 30-40 minutes or until brown.
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