Fish Chowder Casserole

Fish Chowder Casserole

A delicious and comforting casserole made with commercially canned or bottled unopened fish chowder that is slightly past its expiration date.

15
Prep Time (min)
30
Cook Time (min)
45
Total Time (min)
6
Servings

Ingredients

  • 2 cans of commercially canned or bottled unopened fish chowder
  • 1 cup diced potatoes
  • 1/2 cup chopped onions
  • 1/2 cup sliced carrots
  • 1/2 cup frozen corn
  • 1/2 cup milk
  • 1/4 cup all-purpose flour
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon butter
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
Difficulty:Medium
Tags:
fishchowdercasserole

Instructions

1

Preheat the oven to 375°F (190°C).

2

In a large skillet, melt the butter over medium heat.

3

Add the onions, carrots, and potatoes. Cook until the vegetables are tender, about 5 minutes.

4

In a small bowl, whisk together the milk and flour until smooth.

5

Pour the milk mixture into the skillet with the vegetables.

6

Add the fish chowder, frozen corn, dried thyme, salt, and pepper. Stir well to combine.

7

Transfer the mixture to a greased casserole dish.

8

Sprinkle grated Parmesan cheese on top.

9

Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the cheese is golden brown.

10

Remove from the oven and let it cool for a few minutes before serving.

11

Serve hot and enjoy!

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