Fish Fillet Casserole 2-tbsp cooking oil 1-cup chopped onion 1-cup grated carrot 3-tbsp all purpose flour 1-tsp chicken bouillon powder 1-tsp horseradish 1-tsp salt ½-tsp pepper1 ½-cups milk 1-lb fish fillets of choice 1-cup frozen peas 4-medium potatoes, peeled and quartered ¼-cup milk ½-tsp onion salt 1-tbsp butter or margarine Paprika to sprinkle on top Heat cooking oil in frying pan Add onion and carrot and sauté until soft Mix in flour, bouillon powder, horseradish, salt and pepper Stir in 1 ½-cups milk and bring to a boil and thicken Add fish and peas, cover Simmer slowly, until fish flakes easily, stirring occasionally Stir into a greased 8x8 inch pan Set aside Cook potatoes in salted water until tender, drain Add ¼-cup milk and onion salt, and mash Spread over fish mixture Brush potatoes with melted butter Sprinkle with paprika Bake uncovered in 400°F oven about 20 minutes or until heated through Serves 4
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