Stingray Casserole
Ingredients
- 1 lb stingray, cut into 1/2-inch pieces ⓘ
- 1 cup mushroom, sliced
- 3 stalks celery, diced ⓘ
- 4 tablespoons onions, grated
- 1/2 cup green pepper, minced ⓘ
- 1/2 cup cracker crumb ⓘ
- 6 tablespoons butter ⓘ
- 2 cups milk ⓘ
- 4 tablespoons cheddar cheese, grated ⓘ
- 4 tablespoons flour ⓘ
- 1/8 teaspoon basil
- 1/2 teaspoon salt ⓘ
- 1/4 teaspoon black pepper, freshly ground ⓘ
- 1 pinch nutmeg ⓘ
Instructions
- Preheat oven to 350 degrees.
- Melt 2 tablespoons of the butter in a saucepan. Add mushrooms, celery, onion, green pepper and basil. Saute the Mushroom Mixture for about 10 minutes or until celery is tender.
- While mushrooms are sauteing, make the White Sauce by melting 4 tablespoons of butter in the top of a double boiler. Stirring constantly, gradually add the flour. Add salt, pepper and nutmeg. Slowly pour in milk. Cook and stir for about 6 minutes until sauce is thick and smooth.
- Add stingray to the Mushroom Mixture and cook for about 5 minutes. Combine stingray and Mushroom Mixture with the White Sauce and stir well. Pour everything into a casserole dish. Cover with cracker crumbs and top with grated cheddar cheese.
- Bake in oven for approximately 20 minutes or until casserole is golden brown.
Nutrition & Diet Analysis (per serving)
799
kcal
40% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).