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Spinach fish fingers casserole

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Ingredients for 4 servings:

  • 6 large potatoes
  • 1 pack of creamed spinach
  • 1 pack of fish fingers (15 pieces)
  • 150 ml cream
  • 200 g cheese, grated

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 50 minutes

Peel the potatoes and pre-boil them slightly. Then slice them (about 0.5 cm thick) and place them in a baking dish. Place the frozen fish sticks on top and pour the cream over them. Now scatter the portionable frozen spinach and grated cheese over the top. Bake at approximately 210°C for 30-40 minutes, until the cheese is golden brown.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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