ROCK FISH CASSAROLE (if you’re from Maryland)
STRIPER CASSAROLE (if you’re from Texas)
Bake enough fish to have 2 C large flake meat. Combine fish, 2T chopped parsley, 2T mayonnaise, 1 t. Old Bay Seasoning, salt and pepper to taste.
In skillet, sauté 2T onion and 2T green pepper in 2T butter. Blend in 2T flour and add
1⁄2 C milk. Cook until thickened. Combine with fish mixture and put in buttered baking dish. Top with seasoned buttered bread crumbs. Cook at 350 for 20 to 25 minutes.
This is especially good if you have larger, “fishy” fillets or guests who don’t care for fish that much…doesn’t “taste like chicken”, but it’s close. This casserole can also be served as an appetizer with crackers.
Recipe supplied by John and Joy Miller