Spinach-Topped Pike with Cheese Sauce

Top white-fleshed fish with spinach and cornbread stuffing and drape with the rich cheddar cheese sauce.

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  • Makes: 6 servings
  • Prep: 25 mins
  • Bake: 25 mins to 30 mins 350°F

Spinach-Topped Pike with Cheese Sauce

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Directions

  1. Thaw fish, if frozen. For sauce, in a saucepan melt margarine. Stir in flour. Add milk all at once. Cook and stir until bubbly. Cook and stir 1 minute more. Add cheddar cheese; stir until cheese melts. Set aside.
  2. For stuffing, mix spinach, egg, stuffing mix, Parmesan cheese, sour cream, and bacon. Stir 1/3 cup of the sauce into the stuffing.
  3. Place fillets lengthwise in a 3-quart rectangular baking dish. Spoon one-sixth of the stuffing over each fillet in dish. Bake, covered, in a 350 degree F oven for 25 to 30 minutes or until fish flakes easily with a fork.
  4. To serve, reheat sauce and serve over each fillet and stuffing. Pass remaining sauce. Makes 6 servings.
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Nutrition Facts (Spinach-Topped Pike with Cheese Sauce)

  • Per serving:
  • 555 kcal ,
  • 28 g fat
  • (13 g sat. fat ,
  • 172 mg chol. ,
  • 790 mg sodium ,
  • 23 g carb. ,
  • 53 g pro.
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