Fishing

Fish, Seafood,Tuna, Turkey, Chicken, Ham, Cheese..etc..............

What kind of casserole recipe do you have to share?? If you would like a special recipe that is not posted please feel free to use the "Recipe Request" Thread at the top of this forum.


Bass are toys. Gills and Trout are food.
There is a fine line between fishing and standing on the shore looking like an Idiot
Fast, Free Registration Tell them TubeN2 sent ya
Search From this siteClick Here
Current Moon Phase Tide Reports

Prep: 10 min, Cook: 50 min.

• 1-1/4 lbs. russet potatoes, peeled and cut into 1/4 inch slices
• 3 tomatoes, peeled, seeded and sliced
• 1 Tbs. plus 1 tsp. olive oil
• 1 large red onion, cut into 1/4 inch slices
• 1/4 tsp. thyme, or 1 tsp. fresh, chopped
• 1/4 tsp. fennel seed, crushed
• 1/8 tsp. salt optional
• 1/2 cup scallions, chopped
• 2 cloves garlic, thinly sliced
• 1/4 cup Greek or green olives*, optional, pitted and chopped
• 1-1/2 tsp. lemon thyme or thyme
• aluminum foil

Preheat oven to 400°F. Place potatoes in a steamer basket over boiling water. Cover and steam 3 minutes or until tender. Remove from saucepan and set aside to drain. Chop half the tomatoes and combine with half the oil. Stir in onions, thyme, fennel seed, salt and pepper to taste. Set aside.

Lightly oil a shallow two quart baking dish. Sprinkle with half the scallions and garlic. Add a layer of the chopped tomato mixture, olives and lemon thyme. Top with potatoes and sliced tomatoes. Top with remaining scallions and drizzle with remaining oil. Bake 25 minutes covered loosely with foil. Uncover and bake another 20 minutes or until potatoes are tender.
This recipe serves 4 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 4 only.


Bass are toys. Gills and Trout are food.
There is a fine line between fishing and standing on the shore looking like an Idiot
Fast, Free Registration Tell them TubeN2 sent ya
Search From this siteClick Here
Current Moon Phase Tide Reports

Put over the fire half a can of red tomatoes, half a sweet green or red pepper, cut in shreds (after discarding the seeds), half an onion, cut in thin slices, two sprigs of parsley and a cup of water; let cook half an hour, then pass through a sieve into a casse-role; add half a teaspoonful of salt and two tablespoonfuls of butter and the beef balls prepared as follows. Chop very fine half a pound of steak, freed from fat and stringy portions. Steak from the top of the round should be selected. To the chopped meat add one egg, beaten light, one fourth a cup of grated crumbs of bread, a grating of onion (about a teaspoonful) half a teaspoonful of salt and the same quantity of paprika; mix all together thoroughly, then divide the mixture into half a dozen portions; roll each into a compact ball. Have ready in a frying-pan two tablespoonfuls of hot fat (that from salt pork, bacon or the top of the soup kettle preferred); in this roll the beef balls until they are slightly browned on the outside, then drain on soft paper and put into the sauce in the casserole, cover the dish and let cook in the oven or on the back of the range about forty-five minutes. In the meantime cook half a cup of spaghetti, in whole or half lengths as preferred, in boiling, salted water until tender (it will take about half an hour); drain and rinse in cold water. When about ready to serve the dish, take out the meat balls, turn in the spaghetti and one-fourth a cup or more of Parmesan cheese and lift the spaghetti with a spoon and fork until it is thoroughly mixed with the sauce and cheese; return the beef balls, cover and let stand in the oven to become very hot, then serve in the casserole. Common American cheese may be used.


Bass are toys. Gills and Trout are food.
There is a fine line between fishing and standing on the shore looking like an Idiot
Fast, Free Registration Tell them TubeN2 sent ya
Search From this siteClick Here
Current Moon Phase Tide Reports

Rump-steak is good for this purpose. 2 pounds will be sufficient for a half a dozen people. Cut the steak into long, narrow strips; lay a strip of fat on each, dust with salt and pepper, add a very little shredded onion or shallot, and just a suspicion of mace. Dredge lightly with flour, and roll each strip. Lay these in the bottom of a baking-dish having the edge lined with paste; pour in sufficient water to cover the meat, add a little more seasoning and a dredging of flour. A few chopped mushrooms or oysters will add greatly to the flavor of the pie. Cover with a crust rolled a little more than a half-inch thick, slash the top to allow the escape of steam, put bits of butter on the top, and bake in a moderate oven for two hours.


Bass are toys. Gills and Trout are food.
There is a fine line between fishing and standing on the shore looking like an Idiot
Fast, Free Registration Tell them TubeN2 sent ya
Search From this siteClick Here
Current Moon Phase Tide Reports

Separate hare into joints; season with salt, paprika and red pepper, and saute in 1/4 cup Crisco with 2 slices of bacon cut in dice to golden brown. Put hare in casserole with 1 cup hot water and put on cover. Bake 30 minutes, then add 2 tablespoons Crisco rubbed into 2 tablespoons flour, 1 cup water, seasoning to taste, and 1 tablespoon lemon juice. Cook in moderate oven for 3 hours. Send to table without removing cover


Bass are toys. Gills and Trout are food.
There is a fine line between fishing and standing on the shore looking like an Idiot
Fast, Free Registration Tell them TubeN2 sent ya
Search From this siteClick Here
Current Moon Phase Tide Reports

With a sharp knife cut the breast, entire, from a fowl a year old and leave the rest of the flesh intact Have three or four tablespoonfuls of salt pork or bacon fat, butter or vegetable oil in a frying pan; when hot cook the breast over a brisk fire on the skin side until slightly browned, then set into an earthen dish; add about a dozen slices of carrot and an equal number of celery and pour in boiling water to half cover the chicken; put on the cover of the dish and let boil five or six minutes, then set to cook in a moderate oven for about two hours. Allow plenty of time for cooking, as the chicken may be kept hot in the dish after it is cooked enough. Renew the water as needed and add salt and pepper when about half cooked. Serve from the dish, or dispose the chicken on a platter with the vegetables around it.


Bass are toys. Gills and Trout are food.
There is a fine line between fishing and standing on the shore looking like an Idiot
Fast, Free Registration Tell them TubeN2 sent ya
Search From this siteClick Here
Current Moon Phase Tide Reports

Any kind of cold cooked fish may be used. Flake the fish, season with salt and pepper and a little Worcestershire sauce, and moisten with cream sauce or thick cream. To each cup of flaked fish allow 1 hard-boiled egg and 1 cup of well-seasoned mashed potatoes. Butter a mould of the right size, line it with the potato, and fill the case with alternate layers of fish, slices of egg, and mashed potato. Steam twenty minutes, or bake in a moderately hot oven fifteen minutes. Turn out on a hot platter, and garnish with cress or parsley.


Bass are toys. Gills and Trout are food.
There is a fine line between fishing and standing on the shore looking like an Idiot
Fast, Free Registration Tell them TubeN2 sent ya
Search From this siteClick Here
Current Moon Phase Tide Reports

2 1/2 pounds loin of lamb
1/2 cup rice
2 cups good gravy
1 blade mace
1/2 cup Crisco
2 egg yolks
salt and pepper
little grated nutmeg

Half roast loin of lamb, and cut it into steaks. Boil rice in boiling salted water for 10 minutes, drain it, and add to it gravy with nutmeg and mace; cook slowly until rice begins to thicken, remove it from fire, stir in Crisco, and when melted add yolks of eggs well beaten; Crisco a casserole well, sprinkle steaks with salt and pepper, dip them in melted Crisco, and lay them in Criscoed dish; pour over gravy that comes from them, add rice and simmer for 1/2 an hour.


Bass are toys. Gills and Trout are food.
There is a fine line between fishing and standing on the shore looking like an Idiot
Fast, Free Registration Tell them TubeN2 sent ya
Search From this siteClick Here
Current Moon Phase Tide Reports

Peel and boil some good mealy potatoes, mash them with a little salt, butter, cream, and the yolk of 1 egg to every pint of potatoes. Beat them two or three minutes over the fire to dry them thoroughly, then place them on a shallow dish, and work them with the hands into the shape of a raised pie. Leave a hollow in the middle, ornament it with flutings, etc., brush it over with beaten egg, and brown it in a quick oven. Fill the inside with a ragout or mince, and serve hot.


Bass are toys. Gills and Trout are food.
There is a fine line between fishing and standing on the shore looking like an Idiot
Fast, Free Registration Tell them TubeN2 sent ya
Search From this siteClick Here
Current Moon Phase Tide Reports

cereal (leftover), any kind, cooked

tomatoes, chopped, same amount as cereal

butter

seasonings to taste

Crumb or mash the cereal while cold, and add butter, chopped tomatoes and seasonings. Put in buttered pudding dish. Bake in


Bass are toys. Gills and Trout are food.
There is a fine line between fishing and standing on the shore looking like an Idiot
Fast, Free Registration Tell them TubeN2 sent ya
Search From this siteClick Here
Current Moon Phase Tide Reports

2 tablespoons butter
3 tablespoons flour
1/2 cup scalded milk
1/2 teaspoon salt
Few grains cayenne
1/4 cup grated Old English or Young America cheese
Yolks 3 eggs
Whites 3 eggs

Melt butter, add flour, and when well-mixed add gradually scalded milk. Then add salt, cayenne, and cheese. Remove from fire; add yolks of eggs beaten until lemon-colored. Cool mixture, and cut and fold in whites of eggs beaten until stiff and dry. Pour into a buttered-baking dish, and bake twenty minutes in a slow oven. Serve at once.


Bass are toys. Gills and Trout are food.
There is a fine line between fishing and standing on the shore looking like an Idiot
Fast, Free Registration Tell them TubeN2 sent ya
Search From this siteClick Here
Current Moon Phase Tide Reports

INGREDIENTS:

• 1 onion, chopped
• 1 green bell pepper, chopped
• 1 cup butter, divided
• 1 cup all-purpose flour, divided
• 1 pound fresh crabmeat
• 4 cups water
• 1 pound fresh shrimp, peeled and deveined
• 1/2 pound small scallops
• 1/2 pound flounder fillets
• 3 cups milk
• 1 cup shredded sharp Cheddar cheese
• 1 tablespoon distilled white vinegar
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon salt
• 1 pinch ground black pepper
• 1 dash hot pepper sauce
• 1/2 cup grated Parmesan cheese

DIRECTIONS:

1. In a heavy skillet, saute the onion and the pepper in 1/2 cup of butter. Cook until tender. Mix in 1/2 cup of the flour, and cook over medium heat for 10 minutes, stirring frequently. Stir in crabmeat, remove from heat, and set aside.
2. In a large Dutch oven, bring the water to a boil. Add the shrimp, scallops, and flounder, and simmer for 3 minutes. Drain, reserving 1 cup of the cooking liquid, and set the seafood aside.
3. In a heavy saucepan, melt the remaining 1/2 cup butter over low heat. Stir in remaining 1/2 cup flour. Cook and stir constantly for 1 minute. Gradually add the milk plus the 1 cup reserved cooking liquid. Raise heat to medium; cook, stirring constantly, until the mixture is thickened and bubbly. Mix in the shredded Cheddar cheese, vinegar, Worcestershire sauce, salt, pepper, and hot sauce. Stir in cooked seafood.
4. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch baking dish. Press crabmeat mixture into the bottom of the prepared pan. Spoon the seafood mixture over the crabmeat crust, and sprinkle with the Parmesan cheese.
5. Bake in the preheated oven for 30 minutes, or until lightly browned. Serve immediately.

Bass are toys. Gills and Trout are food.
There is a fine line between fishing and standing on the shore looking like an Idiot
Fast, Free Registration Tell them TubeN2 sent ya
Search From this siteClick Here
Current Moon Phase Tide Reports

INGREDIENTS:

• 3 eggs
• 2 cups heavy cream
• 1 1/2 cups mayonnaise
• 2 tablespoons chopped onion
• 2 tablespoons chopped fresh parsley
• 1/2 cup dry sherry
• 1 (6 ounce) package herb-seasoned dry bread stuffing mix
• 1 pound cooked crabmeat

DIRECTIONS:

1. Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
2. Preheat oven to 300 degrees F (150 degrees C). Lightly grease an 11x7 inch baking dish.
3. In a bowl, combine the chopped eggs, heavy cream, mayonnaise, onion, parsley, and sherry. Reserve 1/2 cup of the stuffing mix and add the rest to the egg mixture. Stir in the crabmeat.
4. Pour the mixture into prepared baking dish and sprinkle the reserved stuffing on top. Bake in preheated oven for 45 minutes or until bubbly and slightly browned on top.

Bass are toys. Gills and Trout are food.
There is a fine line between fishing and standing on the shore looking like an Idiot
Fast, Free Registration Tell them TubeN2 sent ya
Search From this siteClick Here
Current Moon Phase Tide Reports

INGREDIENTS:

• 2 cups vegetable broth
• 1 cup Basmati rice
• 1/2 small onion, chopped
• 1 (14.75 ounce) can salmon, drained and flaked
• 1/2 cup frozen mixed vegetables, thawed
• 1 teaspoon lemon pepper
• 1 teaspoon salt-free garlic and herb seasoning blend
• 1 tablespoon olive oil
• 1/4 cup dry bread crumbs for topping
• 1 pinch paprika

DIRECTIONS:

1. Rinse the rice. In a saucepan bring the vegetable broth to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Preheat oven to 350 degrees F (175 degrees C).
2. In a mixing bowl, combine the onion, salmon, mixed vegetables, lemon pepper and herb seasoning. Mix thoroughly. Grease an 11x7 inch baking dish with the olive oil.
3. When rice is done, mix it in with the salmon mixture. Mix thoroughly. Press into the prepared baking dish and sprinkle the bread crumbs and paprika on top.
4. Cover with foil and bake in a preheated oven for 20 to 30 minutes.

Bass are toys. Gills and Trout are food.
There is a fine line between fishing and standing on the shore looking like an Idiot
Fast, Free Registration Tell them TubeN2 sent ya
Search From this siteClick Here
Current Moon Phase Tide Reports

INGREDIENTS:

• 2 egg yolks
• 12 fluid ounces heavy cream
• 1/4 cup butter
• 1 large yellow onion, minced
• 1 stalk celery, minced
• 1 1/2 teaspoons salt
• 1/2 teaspoon cayenne pepper
• 1 teaspoon garlic powder
• 1 teaspoon Creole seasoning
• 1/4 cup all-purpose flour
• 1/2 cup shredded Cheddar cheese
• 1/2 cup shredded American cheese
• 1 pound cooked crabmeat
• 1 cup shredded sharp Cheddar cheese
• 1 bunch green onions

DIRECTIONS:

1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x9 inch baking dish. In a bowl, whip together the egg yolks and heavy cream.
2. Melt the butter in a large saucepan over medium heat. Saute the onion and celery about 5 minutes. Season with salt, cayenne pepper, garlic powder, and Creole seasoning. Reduce heat to low, cover, and simmer 20 minutes, stirring occasionally, until very tender.
3. Mix the flour into the saucepan, and cook and stir continuously for 5 minutes. Mix in the egg yolk mixture. Stir in the 1/2 cup Cheddar cheese and American cheese until melted. Remove from heat and fold in the crabmeat. Transfer the mixture to the prepared baking dish.
4. Bake 20 minutes in the preheated oven, until bubbly and lightly browned. Remove from heat and top with the sharp Cheddar cheese and green onions. Allow the cheese to melt before serving.

Bass are toys. Gills and Trout are food.
There is a fine line between fishing and standing on the shore looking like an Idiot
Fast, Free Registration Tell them TubeN2 sent ya
Search From this siteClick Here
Current Moon Phase Tide Reports

INGREDIENTS:

• 1 (12 ounce) package egg noodles
• 2 tablespoons vegetable oil
• 1/4 cup chopped onion
• 1/4 cup chopped green bell pepper
• 1/4 cup red bell pepper, chopped
• 1 (11 ounce) can condensed cream of Cheddar cheese soup
• 1 (6 ounce) can tuna, drained
• 1/4 cup milk
• 1/4 teaspoon salt
• ground black pepper to taste
• 1/4 cup Italian seasoned bread crumbs

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Bring a large pot of salted water to boil; place noodles in water and bring to boil again. Cook until al dente; drain well.
3. While noodles are cooking saute in a medium size saucepan vegetable oil, onion, green and red bell peppers. Saute until tender.
4. Pour soup, tuna, milk, salt and black pepper into the saucepan. Mix well over medium-low heat.
5. Fold the noodles into the saucepan.
6. Pour entire mixture into a 2 quart casserole. Sprinkle bread crumbs over the mixture. Bake 20 to 30 minutes or until the top is crisp and golden brown.

Bass are toys. Gills and Trout are food.
There is a fine line between fishing and standing on the shore looking like an Idiot
Fast, Free Registration Tell them TubeN2 sent ya
Search From this siteClick Here
Current Moon Phase Tide Reports

INGREDIENTS:

• 1/2 pound fresh crab meat
• 1/2 pound cooked salad shrimp
• 1 (10.75 ounce) can condensed cream of shrimp soup
• 1 cup mayonnaise
• 1 cup milk
• 1 (8 ounce) package angel hair pasta
• 8 ounces sharp Cheddar cheese, shredded
• 1 (6 ounce) can French-fried onions

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, combine the soup, milk, and mayonnaise. Stir until smooth. Stir in the crabmeat, shrimp and uncooked noodles.
3. Spoon into an ungreased 9x12 inch baking dish. Sprinkle top with cheese. Bake, covered, in the preheated oven for 35 minutes. Uncover and sprinkle onion rings over the top. Return to oven and bake for 10 minutes.

Bass are toys. Gills and Trout are food.
There is a fine line between fishing and standing on the shore looking like an Idiot
Fast, Free Registration Tell them TubeN2 sent ya
Search From this siteClick Here
Current Moon Phase Tide Reports

INGREDIENTS:

• 1 (8 ounce) package egg noodles
• 3/4 cup low-fat mayonnaise
• 1 teaspoon Worcestershire sauce
• 3 tablespoons ketchup
• 1 chopped onions
• 1 large green bell pepper, chopped
• 1 1/2 cups cooked crabmeat
• 1 (4 ounce) can small shrimp, drained
• 1 cup diced celery
• salt and pepper to taste
• 1/4 cup dry bread crumbs

---

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large pot of salted boiling water, cook pasta until al dente. Drain, and transfer to a large bowl.
3. Add mayonnaise, Worcestershire sauce, ketchup, and onion to the noodles; mix well. Stir in green pepper, crab, shrimp and celery. Salt and pepper to taste. Spoon mixture into an 8x8 inch casserole dish. Sprinkle bread crumbs to taste over the casserole.
4. Bake 35 minutes in the preheated oven, until brown and bubbly.

Bass are toys. Gills and Trout are food.
There is a fine line between fishing and standing on the shore looking like an Idiot
Fast, Free Registration Tell them TubeN2 sent ya
Search From this siteClick Here
Current Moon Phase Tide Reports

INGREDIENTS:

• 6 tablespoons butter
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 3 stalks celery, chopped
• 1 clove garlic, minced
• 1 tablespoon all-purpose flour
• 1 pound peeled crawfish tails
• 1 (8 ounce) package processed cheese food
• 1 cup half-and-half cream
• 2 teaspoons Cajun seasoning
• 2 teaspoons cayenne pepper
• 1 pound dry fettuccine pasta
• 1/2 cup grated Parmesan cheese

---

DIRECTIONS:

1. Melt the butter in a large skillet over medium heat. Cook onion, bell pepper, celery, and garlic in butter until onions are tender. Stir in flour, and cook for 5 to 10 minutes, stirring frequently. Stir in crawfish. Cover, and simmer for 15 to 20 minutes, stirring often.
2. Stir in the processed cheese, half-and-half, Cajun seasonings, and cayenne pepper. Cover, and simmer for about 20 minutes, stirring occasionally.
3. Meanwhile, bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
4. Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Stir noodles into crawfish mixture; pour into prepared dish, and sprinkle with Parmesan cheese.
5. Bake in a preheated oven for 20 minutes, or until hot and bubbly.

Bass are toys. Gills and Trout are food.
There is a fine line between fishing and standing on the shore looking like an Idiot
Fast, Free Registration Tell them TubeN2 sent ya
Search From this siteClick Here
Current Moon Phase Tide Reports

INGREDIENTS:

• 2 tablespoons Parmesan cheese flavored bread crumbs
• 2 tablespoons chopped red bell pepper
• 2 tablespoons chopped yellow bell pepper
• 2 green onions, chopped
• 1/4 jalapeno pepper, seeded and minced
• 4 tablespoons butter, melted
• 1 (6 ounce) can crabmeat, drained and flaked
• 2 tablespoons shredded mozzarella cheese
• 4 (6 ounce) fillets grouper

---

DIRECTIONS:

1. Preheat the oven to 375 degrees F (190 degrees C).
2. In a medium bowl, stir together the bread crumbs, red pepper, yellow pepper, green onions, jalapeno, butter, crabmeat, and mozzarella cheese. Arrange grouper fillets in a single layer in a 9x13 inch baking dish. Spread the crumb topping evenly over the fish.
3. Bake for 30 minutes in the preheated oven, or until fish is easily flaked with a fork. If you have thin fillets, you may broil for 10 minutes instead of baking.

Bass are toys. Gills and Trout are food.
There is a fine line between fishing and standing on the shore looking like an Idiot
Fast, Free Registration Tell them TubeN2 sent ya
Search From this siteClick Here
Current Moon Phase Tide Reports

INGREDIENTS:

• 1 (11.4 ounce) package Gorton's® Crunchy Golden Fish Fillets
• 1 medium onion
• 1 tablespoon margarine or butter
• 1/2 cup dry white wine
• 2 (15.5 ounce) cans French style green beans, drained, or 2 package (10 oz. each) frozen French style green beans, cooked and drained
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 (4 ounce) can mushroom stems and pieces, drained
• 1 (2.8 ounce) can French fried onions

---

DIRECTIONS:

1. Heat oven to 400 degrees F. Grease rectangular baking dish, or 3-quart casserole.
2. Cook and stir in onion in margarine in 3-quart saucepan over medium-low heat until tender. Stir in wine, beans, soup, and mushrooms; heat through. Pour into dish. Top with French fried onions and Fish Fillets.
3. Bake uncovered until mixture is bubbly and Fillets are hot, 25 - 30 minutes.

Bass are toys. Gills and Trout are food.
There is a fine line between fishing and standing on the shore looking like an Idiot
Fast, Free Registration Tell them TubeN2 sent ya
Search From this siteClick Here
Current Moon Phase Tide Reports

INGREDIENTS:

• 1 pound sea scallops
• 3 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup heavy cream
• 1/4 cup grated Parmesan cheese
• salt to taste
• ground black pepper to taste
• 1 (10 ounce) package frozen chopped spinach, thawed
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup plain bread crumbs
• 1 tablespoon OLD BAY® Seasoning

---

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie plate.
2. Bring a pot of water to a rolling boil. Rinse the scallops, and drop them into the boiling water; cook for 2 minutes. Remove the scallops with a slotted spoon, and pat dry. Place on the bottom of the prepared pie plate.
3. In a small saucepan, melt the butter, and stir in the flour. Cook over low heat for 3 minutes. Whisk in heavy cream and 1/4 cup Parmesan cheese. Season with salt and pepper to taste. Cook for another 2 to 3 minutes, stirring constantly, or until thick.
4. Squeeze the spinach dry, and spread over the scallops. Pour the cream sauce over the spinach, and top with mozzarella cheese, 1/4 cup Parmesan cheese, and bread crumbs. Sprinkle Old Bay Seasoning over the bread crumbs.
5. Bake in preheated oven for 15 minutes, or until browned and bubbly.

Bass are toys. Gills and Trout are food.
There is a fine line between fishing and standing on the shore looking like an Idiot
Fast, Free Registration Tell them TubeN2 sent ya
Search From this siteClick Here
Current Moon Phase Tide Reports

INGREDIENTS:

• 2 pounds russet potatoes, peeled and cubed
• 1 cup 1% milk
• 4 ounces shredded mozzarella cheese
• 3 tablespoons grated Parmesan cheese, divided
• 2 eggs
• 3 (6 ounce) cans chunk light tuna in water
• 1/2 cup chopped green onion

---

DIRECTIONS:

1. Preheat oven to 400 degrees F (200 degrees C).
2. In a large pot over high heat, place the potatoes with water to cover and bring to a boil. Let boil for about 20 minutes, or until potatoes are tender. Drain and transfer potatoes to a large bowl. Add the milk, mozzarella cheese and 2 tablespoons of the Parmesan cheese.
3. Using an electric mixer, beat the potatoes until almost smooth. Then beat in the eggs, drain the tuna and stir the tuna into the potato mixture. Then stir in the green onion, and season with salt and pepper to taste.
4. Transfer mixture to a lightly-greased 10-inch diameter glass pie dish and top with the remaining Parmesan cheese.
5. Bake at 400 degrees F (200 degrees C) for 45 minutes, or until golden brown

Bass are toys. Gills and Trout are food.
There is a fine line between fishing and standing on the shore looking like an Idiot
Fast, Free Registration Tell them TubeN2 sent ya
Search From this siteClick Here
Current Moon Phase Tide Reports

INGREDIENTS:

• 1 (16 ounce) package medium seashell pasta
• 1 tablespoon vegetable oil
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 (15 ounce) can mixed vegetables, drained
• 1 (6 ounce) can tuna, drained
• 2 cups shredded Cheddar cheese
• salt and pepper to taste

---

DIRECTIONS:

1. Bring a large pot of lightly salted water to a boil. Add 1 tablespoon oil to the water to prevent sticking. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Preheat oven to 350 degrees F (175 degrees C).
2. In a 2 quart saucepan over medium heat, combine the cream of mushroom soup, mixed vegetables, canned tuna, and 1 cup of the cheddar cheese. Gently fold pasta into the soup mixture and mix thoroughly. Pour pasta and soup mixture into a 11x7 inch baking dish. Sprinkle remaining cup of cheese on top.
3. Bake in a preheated oven until cheese is melted and bubbly.

Bass are toys. Gills and Trout are food.
There is a fine line between fishing and standing on the shore looking like an Idiot
Fast, Free Registration Tell them TubeN2 sent ya
Search From this siteClick Here
Current Moon Phase Tide Reports

INGREDIENTS:

• 3 cups cooked macaroni
• 1 (6 ounce) can tuna, drained
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 cup shredded Cheddar cheese
• 1 1/2 cups French fried onions

---

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a 9x13-inch baking dish, combine the macaroni, tuna, and soup. Mix well, and then top with cheese.
3. Bake at 350 degrees F (175 degrees C) for about 25 minutes, or until bubbly. Sprinkle with fried onions, and bake for another 5 minutes. Serve hot.

Bass are toys. Gills and Trout are food.
There is a fine line between fishing and standing on the shore looking like an Idiot
Fast, Free Registration Tell them TubeN2 sent ya
Search From this siteClick Here
Current Moon Phase Tide Reports