Corn And Catfish Casserole
From cuzpat 14 years agoIngredients
- Sliced toasted French bread shopping list
- 1 c. minced red bell pepper shopping list
- 3 lbs. catfish filets shopping list
- 1 t. salt shopping list
- 2 16-oz. cans whole kernel corn, drained shopping list
- 2 T. worcestershire sauce shopping list
- 3 c. milk shopping list
- 4 t. prepared mustard shopping list
- 6 eggs shopping list
- 1 t. white pepper shopping list
- 1 c. minced onion shopping list
- 1 c. minced green bell pepper shopping list
How to make it
- Preheat oven to 325F degrees. Toast enough slices of French bread to cover the bottom of 2 buttered, 2-quart casseroles. Line the casseroles with the toasted bread. Wash the catfish filets and cut in 1-inch chunks. Place the catfish chunks over the bread in one layer. Set aside. Combine corn and remaining ingredients and mix well. Pour the corn mixture over the fish. Cover the casseroles loosely with foil and bake for 1 hour or until set.
- Servings: 10
People Who Like This Dish 3
- maureenlaw ST LOUIS, US
- elgourmand Apia, WS
- clbacon Birmingham, AL
- iamcharmed Lake Mary, FL
- cuzpat Sikeston, Mo
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The Rating
Reviewed by 4 people-
Great trick Cuzpat. You forgot the jalapeno and the wine. Just kidding. Should be great but better with frozen corn. The canned corn we get here is dead. RJ
elgourmand in Apia loved it -
Sounds great, definitely a must try!
maureenlaw in ST LOUIS loved it
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