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Broccoli And Fish Casserole

1 pkg. frozen broccoli spears
1 pkg. (16 oz.) frozen fish fillets, thawed
1 tbsp. lemon juice
Dill Sauce (below)
1 c. Bisquick baking mix
1/4 c. water
1 tbsp. margarine, softened
1 tbsp. grated Parmesan cheese

Heat oven to 350 degrees. Cook broccoli as directed on package; drain. Pat fish fillets dry; arrange lengthwise in ungreased rectangular baking dish, 12 x 7 1/2 x 2. Sprinkle with lemon juice. Arrange broccoli spears crosswise on fish. Prepare Dill Sauce; pour over broccoli. Mix baking mix and water until soft dough forms; beat vigorously 20 strokes. Gently smooth dough into ball on floured cloth covered board. Knead 5 times. Roll dough into rectangle, 8 x 5 inches. Cut crosswise into 4 equal parts. Place lengthwise on broccoli. Brush with margarine; sprinkle with cheese. Bake until fish flakes easily with fork, about 25 minutes. 4 servings.

Dill Sauce
2 tbsp. margarine
1 tbsp. Bisquick
3/4 tsp. dried dill weed
1/4 tsp. salt
1/8 tsp. pepper
1 c. milk

Heat margarine in 1 quart saucepan over low heat until melted. Stir in baking mix, dill weed, salt and pepper. Cook over low heat, stirring constantly, until smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.