Fish Cake Casserole
A hearty fish cake casserole layered with rice, peas, and melted cheese, offering comforting flavors suitable for family dinners or casual gatherings.
Ingredients
Instructions
- Combine cream of mushroom soup, chopped onion, water, lemon juice, salt, and pepper in a saucepan and bring to a boil.
- In a large casserole dish, alternate layers of the soup mixture with cooked rice and peas.
- Top the casserole with 6 fish cakes.
- Bake at 425°F (220°C) for 20 minutes.
- Sprinkle grated Cheddar cheese over the casserole and return to the oven for an additional 10 minutes or until the cheese is melted.
Tips & Substitutions
For a creamier texture, consider adding a bit of sour cream or Greek yogurt to the soup mixture. You can substitute the fish cakes with any pre-cooked fish fillets if desired. If you're short on time, frozen peas can be replaced with canned peas, just be sure to drain them well. This dish pairs beautifully with Swiss Tuna Salad for a delightful seafood-themed meal.
Serving Suggestions
Serve the fish cake casserole hot, garnished with fresh herbs like parsley or dill for added flavor. It goes well with a side salad or steamed vegetables to balance the richness of the dish. For a complete meal, consider pairing it with Orange Skillet And Squash Boats, which complements the flavors beautifully.
Storage & Reheating
Allow the casserole to cool completely before storing leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the casserole in the oven at 350°F (175°C) for about 20 minutes or until heated through. You can also microwave individual portions, covering them to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Fish Cake Casserole contains roughly 334 calories, with 17g protein, 20g carbohydrates, and 21g fat. It is an excellent source of vitamin C (67% of the Daily Value), protein (34% of the Daily Value), and calcium (31% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 1606mg per serving (70% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of soup instead of cream of mushroom?
Yes, you can substitute cream of mushroom with cream of chicken or even a vegetable soup for a different flavor profile. Just ensure that the soup is creamy to maintain the casserole's texture. Adjust seasonings as needed to complement the new soup choice.
Is there a way to make this recipe gluten-free?
To make this casserole gluten-free, ensure that the cream of mushroom soup is labeled gluten-free or make a homemade version using gluten-free flour. Additionally, check that the fish cakes do not contain any gluten ingredients. This allows you to enjoy the dish without gluten concerns.
How can I make this dish more filling?
To make the casserole more filling, consider adding additional vegetables like chopped bell peppers or spinach. You could also increase the rice portion or add a layer of cooked quinoa for added protein and fiber. These additions will enhance both the nutritional value and the heartiness of the dish.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).