When you need to please the whole family, you can't go wrong with a simple fish bake like this one, deliciously nestled atop creamy rice and broccoli.
What You Need
Original recipe yields 4 servings
2 cups instant white rice, uncooked
2 cups boiling water
3 cups frozen broccoli florets
1 can (10-3/4 oz.) condensed cream of mushroom soup
1/2 cup water
1 cup KRAFT Shredded Cheddar Cheese
4 frozen breaded fish fillets, such as sole, haddock or cod (about 12 oz.)
Add To Shopping List
Let's Make It
Preheat oven to 400°F. Spread rice in 8-inch square baking dish. Pour boiling water over rice. Cover with plastic wrap. Let stand 5 min. Uncover.
Arrange broccoli over rice. Mix soup and water; pour over broccoli. Sprinkle with half of the cheese. Top with fish; sprinkle with remaining cheese.
Bake 30 min. or until fish flakes easily with fork.
Prepare as directed, using instant brown rice and KRAFT 2% Milk Shredded Reduced Fat Cheddar Cheese.
Keep it simple. Use whatever frozen vegetables you have on hand.
Substitute frozen breaded chicken cutlets (about 1 lb.) for the fish fillets.
Calories From Fat
% Daily Value*
Total Fat 26g
Saturated Fat 10g
Trans Fat 0g
Total Carbohydrates 65g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 4 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.