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CHEESY FISH BAKE

Active Time : 20 minutes
Total Time : 55 minutes
Serves : 4 servings
INGREDIENTS
  • 1 cup long grain white rice
  • 1 16 ounce package frozen pollock fillets thawed
  • 1 10.5 ounce can 98% fat free cream of mushroom Soup
  • 1 cup light sour cream
  • 1 cup milk
  • 1 teaspoon dried thyme leaves
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 8 ounce package fancy shredded mild Cheddar cheese
  • 1 16 ounce package frozen broccoli florets thawed and drained
  • 1 6 ounce can French fried onions divided
DIRECTIONS

Cook rice according to package directions. Slice fish into 1-inch strips; sprinkle with salt and pepper. Set aside.

In large mixing bowl, combine soup, sour cream, milk, thyme, salt and pepper. Stir in cheese, broccoli, rice, fish and ½ of the French fried onions. Pour mixture into a greased 13x9-inch baking dish.

Bake in a preheated 350°F oven 30 minutes or until fish flakes easily with a fork.

Sprinkle remaining French fried onions over the top and continue baking 5 minutes.