Seafood 'n' Shells Casserole |
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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Poaching the cod before baking prevents it from watering out this comforting casserole. With pasta and vegetables, the satisfying dish will warm you up on chilly nights. âLight & Tasty Test Kitchen Ingredients:
6 cups water |
1 teaspoon lemon-pepper seasoning |
1 bay leaf |
2 pounds cod fillets, cut into 1-inch pieces |
1 cup uncooked small pasta shells |
1 medium sweet red pepper, chopped |
1 medium green pepper, chopped |
1 medium onion, chopped |
1 tablespoon butter |
3 tablespoons king arthur unbleached all-purpose flour |
2-1/2 cups fat-free evaporated milk |
3/4 teaspoon salt |
1/2 teaspoon dried thyme |
1/4 teaspoon pepper |
1 cup (4 ounces) shredded mexican cheese blend |
Directions:
1. In a large skillet, bring the water, lemon-pepper and bay leaf to a boil. Reduce heat; carefully add cod. Cover and simmer for 5-8 minutes or until fish flakes easily with a fork; drain and set aside. Discard bay leaf.
2. Cook pasta according to package directions. Meanwhile, in a large saucepan, saute peppers and onion in butter over medium heat until tender. Stir in flour until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the salt, thyme and pepper. Remove from the heat; stir in cheese until melted.
3. Drain pasta. Stir fish and pasta into sauce. Transfer to a 2-qt. baking dish coated with cooking spray. Cover and bake at 350° for 25-30 minutes or until heated through. Yield: 6 servings.
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