BERMUDIAN WAHOO CASSEROLE Printed from COOKS.COM 1 1/2 lbs. wahoo meat 1 1/2 c. thick white sauce 1/4 lb. grated cheese, mild or sharp, to taste 2/3 can (approx 20 oz.) 28 oz. diced tomatoes 10 green olives, pimiento stuffed, cut in half 1/3 med. green pepper, in sm. pieces 1/2 onion, diced in sm. pieces 1 cup bread crumbs (4 oz.) 1/2 cup parmesan cheese or to taste (1/2 pkg.) cooked egg noodles broad variety 3 tsp. outerbridges sherry peppers or to taste 2 pinches sea salt or to taste optional add peas Boil or steam fish until flaky, then drain. Make a thick white sauce, then add cheese and diced tomatoes. Add fish, olives, green pepper and onions, sherry peppers and spices to taste, mixing all ingredients thoroughly. Prepare casserole dish, butter bottom and spread bread crumbs. Put fish mixture in casserole dish. Cover the casserole and bake at 350 degrees for 1/2 hour. In the meantime cook noodles per package direction. Remove casserole from oven, remove cover, spread cooked noodles on top, sprinkle with Parmesan cheese and continue to bake uncovered at 350 degrees for another 15 minutes. Serves 4-6 Thick White Sauce: 2 tablespoons olive oil mixed with 2 tablespoons flour in small saucepan. Slowly add 1 cup milk and cook over medium heat until sauce thickens, stirring constantly so flour does not lump.
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