The first time I tried this meal-in-one dish, it was an instant hit at our house. Fish and rice are a tasty change of pace from traditional meat-and-potato fare. —Jo Groth, Plainfield, Iowa
Fish Casserole Tips
What can you serve with fish casserole?
We recommend serving fish casserole alongside a fresh leafy salad, a loaf of homemade bread or a side of cooked vegetables for a delicious, complete meal.How do you store fish casserole?
Fish casserole can last in the fridge for up to 2-3 days—simply cover the top of the 11x7-in. baking dish tightly with foil or other wrap. However, if you'd like to freeze the casserole, try cutting it into individual portions and placing them in freezer-safe containers to thaw later for an easy meal.How can you make fish casserole your own?
Make this fish and rice recipe your own by substituting certain elements, such as the fish or vegetables, with your favorite ingredients. For example, instead of cod, try using sole, haddock or pollock.—Sammi DiVito, Taste of Home Assistant Editor
Ingredients
- 1-1/2 cups chicken broth
- 1/2 cup uncooked long grain rice
- 1/4 teaspoon Italian seasoning
- 1/4 teaspoon garlic powder
- 3 cups frozen chopped broccoli, thawed and drained
- 1 tablespoon grated Parmesan cheese
- 1 can (2.8 ounces) french-fried onions, divided
- 1 pound cod fillets
- Dash paprika
- 1/2 cup shredded cheddar cheese
Directions
- In a large saucepan, combine broth, rice, Italian seasoning and garlic powder; bring to a boil. Transfer to a greased 11x7-in. baking dish. Cover and bake at 375° for 10 minutes. Add broccoli, Parmesan cheese and half the french-fried onions. Top with fish fillets; sprinkle with paprika.
- Cover and bake 20-25 minutes longer or until the fish flakes easily with a fork. Uncover; sprinkle with cheddar cheese and remaining french-fried onions. Return to oven for 3 minutes or until cheese is melted.
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