July 19, 2012
By In-Fisherman
Print Recipe
Simple, warm, hearty, delicious. I make this casserole the day before an ice fishing excursion, storing it overnight in the refrigerator. It's easy to pop it in the oven for a hearty winter supper on, say, a Sunday night after a day on the ice. Serve it with a light green salad, a crunchy bread, and a glass of red wine. It works well with walleye, catfish, panfish, or any other firm fish.
Serves Four
2 c. filleted and deboned fish cut into 1-inch cubes 3 lg. baked potatoes, cooled 1/4 c. green onions, chopped 3/4 c. sharp cheddar cheese, grated 2 c. sour cream salt and pepper to taste dash of Tabasco sprinkle of paprika Peel the baked potatoes and cut them into 12 cubes the same size as the fish portions. Then, combine all ingredients except the paprika in a greased casserole dish. Cover and refrigerate 3 hours or overnight so the flavors mix. Sprinkle with the paprika and bake at 350F for 30 to 45 minutes or until hot and bubbly. *Lucia Watson owns Lucia's, one of the Twin Cities' best restaurants, a lively, friendly, cozy place in the Uptown section of Minneapolis (1432 West 31st St., 612-825-1572). Drop by and say hello.
