- 1 8 1/2-ounce package frozen breaded
fish filets
- 1 10-ounce package spinach chopped
- 1/2 cup celery sliced
- 1 1-ounce package white sauce mix
- 1 cup milk
- 1 1/4 teaspoons dill weed dried
- 1/8 teaspoon black pepper
- 4 slices American cheese processed,
halved to form triangles
- 1 teaspoon bacon bits
Preheat oven to 400°. Place fish on a baking
sheet and bake for 15 minutes or until well
browned and fish flakes easily.
Meanwhile, cook spinach according to package
directions with celery added; cook until
celery is crisp-tender. Press spinach-celery
mixture against the sides of a sieve with a
rubber scraper to remove excess moisture.
Return spinach to saucepan.
While spinach cooks, prepare sauce with 1
cup milk according to package directions;
cover and keep warm.
Stir 1/2 cup of the white sauce, 3/4
teaspoon of the dill weed and pepper into
spinach. Stir remaining 1/2 teaspoon dill
weed into remaining white sauce.
Spread spinach mixture evenly in an
ungreased shallow 1-quart casserole. Top
with fish. Spoon reserved white sauce over
fish without completely covering fish. Top
with cheese in a decorative pattern and
sprinkle with bacon bits. Bake for 3 to 5
minutes or until cheese melts.
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