MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Boston Bluefish Casserole
 Categories: Seafood, Pasta, Dairy, Cheese, Breads
      Yield: 6 Servings
 
  1 1/2 lb Boston Bluefish (pollock)
           - filets; or other fish
    1/4 lb Dry noodles
      3 c  Whole milk
      2 tb Butter
    1/2 ts Salt
    1/4 ts Pepper
    1/4 ts Paprika
      2 tb Flour
      4 oz Cheese; grated
    1/2 ts Worcestershire sauce
      1 tb Lemon juice
      2 c  Soft bread crumbs
 
  Thaw fish. Cook in salted water 15 minutes. Drain and flake. Cook
  noodles until tender. Drain.
  
  Make white sauce, using half the cheese, lemon juice, and
  Worcestershire. Combine with flaked fish and the drained noodles.
  Pour into a 9 x 11 x 2-1/2" pan. Combine remaining cheese and bread
  crumbs. Sprinkle over top. Bake in a slow oven (325 F/163 C) for
  1 hour.
  
  Serve with a crisp salad and French bread or marinated vegetables
  and crusty rolls.
  
  RECIPE FROM: The Taste of Gloucester; A Fisherman's Wife Cooks -
  Written and complied by The Fishermen's Wives of Gloucester & The
  Cape Ann League of Women Voters
  
  Uncle Dirty Dave's Archives
 
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