After all of the other casseroles I made from this cookbook that turned out in varying degrees of blah and boring, I'm not sure why I decided to give it one more shot. Maybe I'm just a bad casserole recipe picker. Maybe casseroles from the Midwest are supposed to be blah and boring. Maybe my Texas tongue is betraying me. Maybe this casserole needs some color and flavor, stat. I recommend spinach. Just 'cuz.
Easy Tilapia Casserole
From The Best Casserole Cookbook Ever by Beatrice Ojakangas
2 tablespoons unsalted butter, melted, plus extra for the dish
1 pound tilapia fillets
Sea salt and freshly ground black pepper
1 (1-pound) package potato gnocchi
2 dashes Tabasco sauce
1⅓ cups heavy cream, or 1 (10¾-ounce) can cream of shrimp soup
¼ cup grated Parmesan cheese
¼ cup panko or fine dry breadcrumbs
Preheat the oven to 350°F.
Rinse the tilapia and pat dry. Sprinkle with salt and pepper.
Spread the gnocchi in an even layer in the casserole. Add the Tabasco to the cream or soup and drizzle half over the gnocchi. Top with the fish fillets in one layer, overlapping if necessary. Spread the remaining cream over the fish. Mix the Parmesan, panko, and 2 tablespoons melted butter in a small dish and sprinkle over the fish evenly.
Bake, uncovered, for 30 to 35 minutes, until the casserole is bubbly and the fish flakes.
Makes 4 servings
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