Thursday, April 10, 2008

Comfort Food!

My favorite meal as a child (and even sometimes now!) was fish sticks, Kraft mac & cheese, beets, and stewed tomatoes. Weird combo? Slightly! So when I decided I wanted fish & mac & cheese, I decided to class it up slightly and put a modern twist on it all!

I pulled up a recipe called Busy Day Baked Fish on this fabulous recipe site run by one of the ladies on the RI Nest board. And, I had a mac & cheese recipe sitting here that I was dying to try! Put it together with some steamed asparagus and what do you get? A modern day version of my favorite comfort food (and I'm pretty sure it's a bit healthier too!

Quick Fish, Mac & Cheese, & Steamed Asparagus

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Quick Fish
8 Ounce(s) sour cream
2 Tablespoon(s) onion soup mix
1 1/2 Cup(s) seasoned bread crumbs
2 1/2 Pound(s) fresh or frozen, thawed fish fillets
1/4 Cup(s) melted butter
1/3 Cup(s) Parmesan cheese

In a shallow bowl, combine sour cream and soup mix. Place bread crumbs in another shallow bowl. Cut fish into serving size pieces; coat with the sour cream mixture then roll in the crumbs. Place in greased 13x9 baking dish. Drizzle with butter. Bake, uncovered, at 425 for 15 minutes. Sprinkle with Parmesan; bake 2-6 minutes longer or until fish flakes easily with fork.

Mac & Cheese
2 cups elbow macaroni
1/8 teaspoon of onion powder
1/8 teaspoon of garlic powder
2 T butter
2 T flour
1/8 t pepper
2.5 cups milk
1.5 cups (6 oz) shredded cheddar cheese
1.5 cups (6 oz) shredded American cheese

Cook macaroni; set aside. In a medium saucepan, melt butter and stir in flour, pepper.=, garlic powder, and onion powder. Add milk all at once. Cook and stir over medium heat until slightly thickened and bubbly. Add cheeses, stirring until melted. Stir in cooked macaroni. Transfer mixture to 2-quart casserole. Bake, uncovered, at 350 degrees for 25-30 minutes.

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