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Ingredients
- 1 lb. fresh or frozen, skinless orange roughy, pike, cod or haddock fish fillets
- 1 (8 oz.) jar pasteurized process cheese spread
- 1/4 c. milk
- 1 (10 oz.) pkg. frozen peas
- 1 c. quick cooking rice
- 1/8 tsp. dried dill weed
Method
- Thaw fish. Cut fillets into 1-inch pieces.
- In a 1 1/2-quart casserole, stir together process cheese spread and milk.
- Stir in peas, rice, dill weed and fish.
- Bake, covered, in a 375° oven for 40 to 45 minutes or until heated through.
- Stir once or twice.
