Corn And Catfish Casserole |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 10 |
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Got in the e-mail! Ingredients:
sliced toasted french bread |
1 c. minced red bell pepper |
3 lbs. catfish filets |
1 t. salt |
2 16-oz. cans whole kernel corn, drained |
2 t. worcestershire sauce |
3 c. milk |
4 t. prepared mustard |
6 eggs |
1 t. white pepper |
1 c. minced onion |
1 c. minced green bell pepper |
Directions:
1. Preheat oven to 325F degrees. Toast enough slices of French bread to cover the bottom of 2 buttered, 2-quart casseroles. Line the casseroles with the toasted bread. Wash the catfish filets and cut in 1-inch chunks. Place the catfish chunks over the bread in one layer. Set aside. Combine corn and remaining ingredients and mix well. Pour the corn mixture over the fish. Cover the casseroles loosely with foil and bake for 1 hour or until set.
2. Servings: 10
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