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Quick, easy, and absolutely delicious Fish Casserole Recipe made with seasoned fish fillets in a buttery casserole, topped with sherry thicken seafood (shrimp or crab), and sprinkle with Parmesan cheese.

Quick Fish Casserole Recipe Ingredients:

  • 2 lbs fish fillets
  • 1 cup cooked seafood (shrimp or crab meal)
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon butter
  • 1 tablespoon sherry
  • ½ tablespoon flour
  • 1 can frozen shrimp soup (thawed)

How to make Quick Fish Casserole:

Wash and prepare fish for marinating. Allow fish to marinate for 2-3 hours. Then place seasoned fillets in buttered casserole. Cover with soup, and then spoon seafood on top. In a pan over heat, thicken sherry with flour and pour it over seafood. Sprinkle with cheese, dot with butter and bake at 375F for about 25 minutes. Serve hot.

Recipe by:Yolande Cools-Lartigue author of The Art of Caribbean Cooking.

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picture of scalloped potatoes

There are many ways to make delicious scalloped potatoes in the Caribbean, in my case I like keeping things simple. Basically you layer thin slices of potatoes with any number of extras like cheese, parsley, onions – then add some milk or cream and bake.

Recommend: If you need a faster cooking time, Joy of Cooking recommends parboiling the potatoes first for a few minutes.

Use a shallow casserole dish – you don’t want is crispy browned on top and not-cooked-enough inside.

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Ingredients:

  • 4-5 Potatoes
  • 2 cups milk
  • ½ lb. grated cheese
  • 1 larger onion sliced
  • 1 tablespoon margarine
  • salt, pepper
  • ¼ lb. flour

Method:

Peel, slice and soak potatoes in lemon juice and salt water for 1 minute or so. Dry potato slices well and set aside. Grease casserole dish generously. Then place layer of potatoes, and sprinkle layer with cheese, pepper and a little flour. Place several onion slices on top. Continue this process until all potato slices and other ingredients are finished. Then put a very generous coating of grated cheese on top. Dot with butte, and pour milk into casserole until potatoes are covered. Bake in pre-heated oven at 350F for about 45 minutes or until liquid in absorbed.

Recipe by:Yolande Cools-Lartigue
Photo courtesy:taste.com.au

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Caribbean recipes blog
Plantain Vegetable Casserole Recipe Ingredients:

  • 2 dry coconuts (Use evaporated milk as a substitute)
  • 4 firm ripe plantains
  • 1 packet sliced tofu
  • 4 large carrots
  • 1/2 lb. salad beans
  • 6 bunches spinach – $2.00 worth
  • 2 large eggplants (aubergene)
  • 1 tbsp. margarine
  • 1 tbsp. cornstarch

Plantain Vegetable Casserole Recipe Seasoning Instructions:

  • 2 sweet peppers or 4 seasoning peppers
  • 4 sprigs of parsley
  • 2 sprigs chive
  • 2 clove garlic
  • 2 small onions

Plantain Vegetable Casserole Instructions:

Blend the coconuts and separate the milk, thicken the milk over low heat with cornstarch. Peel and slice the plantains. In a large pot of boiling water cook the ripe plantains. Peel and slice the carrots and set aside. Wash the spinach, then steam. Slice the salad beans and eggplants. In separate containers steam the salad beans and the eggplant. Crush the eggplant into a pulp. Chop and sauté together the seasoning in one tablespoon of margarine.

Mix together the saut̩ed seasonings, crushed eggplant, coconut milk. In a large greased casserole Рput one layer of sliced plantains, one layer of tofu, one layer of cooked vegetables, then cover these with some of mixture of eggplant and coconut milk. Repeat this process ending with a layer of plantains and cover with a layer of grated cheese Bake in a moderate oven for approximately twenty (20) minutes or until golden brown.

Recipe courtesy of Pearl Pinard

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