Ingredients
- 2 lbs. (2 pkgs.) Pollock Fillets shopping list
- 1 tsp. salt shopping list
- 1/2 tsp. pepper shopping list
- 1/2 tsp. onion powder shopping list
- 1 can (11 oz.) condensed cream of shrimp soup shopping list
- 1 pkg. (10 oz.) frozen chopped spinach; thawed and well drained shopping list
- 2 cup Bisquick baking mix shopping list
- 1/3 cup grated parmesan cheese shopping list
- 1 cup milk shopping list
- 2 eggs shopping list
How to make it
- Heat oven to 350 degrees
- Arrange fish fillets in a greased 13 X 9 X 2 inch baking dish.
- Sprinkle with salt, pepper and onion powder.
- Spread soup evenly over fillets; top with spinach.
- Beat remaining ingredients with wire whisk or hand beater about 1 minute or until almost smooth.
- Pour over spinach.
- Bake uncovered about 40 minutes or until top is golden brown.
- Let stand 10 minutes before serving.
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