I know….I’m sorry, but I do have a kind of sick sense of humor.
How about I make up for that with this fun casserole full of creamy pasta and crunchy fish fillets. Deliciously different.
4 cups water
1/2 teaspoon salt
1 teaspoon vegetable oil
1 cup small elbow macaroni or rotini, uncooked
1 tablespoon vegetable oil
1/2 cup celery, coarsely chopped
3 tablespoons green pepper, coarsely chopped
3 tablespoons coarsely chopped onion
1 can (10 3/4-oz) condensed cream of mushroom soup
1/2 cup plain yogurt or sour cream
1/3 cup black olives, sliced
1/4 teaspoon salt
2 tablespoons butter, melted
1 tablespoon lemon juice
Salt and pepper to taste
1 pkg frozen fillets of sole or haddock, cooked according to package directions (I used these Crunchy Fish Fillets to take the recipe up a crunchy, battered notch.)
1/2 cup toasted almond slivers, for garnish
Minced parsley leaves, for garnish
1. Preheat oven to 350℉/180℃.
2. Bring water to a boil in a heavy 2 quart saucepan. Add 1/2 teaspoon salt and 1 teaspoon oil. Add pasta and cook until tender but firm, stirring occasionally. Drain; set aside.
3. Heat 1 tablespoon oil in a medium saucepan or skillet. Sauté celery, green pepper and onion until tender.
4. In a large bowl, combine cooked pasta, sautéed vegetables, soup, yogurt, olives and pepper to taste.
5. Lightly butter a 13 x 9 inch baking dish.
6. Spoon pasta mixture into baking dish and bake 25 minutes, or until heated through
7. Combine melted butter, lemon juice and salt and pepper to taste.
8. Arrange cooked fish fillets over cooked pasta and brush butter mixture over each fillet.
9. Bake for another 5 minutes.
10. Garnish with almond slivers and minced parsley.
Recipe slightly adapted from Pasta Cookery by Sophie Kay
Turn up your volume and enjoy some Mind Fish.
“Hipster, you think that you’re so sweet!
You think I care how tight your jeans hug your meat?
You think I care that your knowledge of bands is elite?”
Check out Mind Fish on the band’s Website, where you can buy their music.