Contreras Fish Casserole

• 2 cups brown rice, cooked
• 1 lb fish (fresh or frozen)
• 3 tablespoons margarine
• 1 teaspoon salt
• 1 dash cayenne pepper (dash to 1 tsp.)
• 3 tablespoons flour
• 1 12 cups milk
• 1 green pepper, diced
• 1 tomatoes, diced
• 1 tablespoon margarine

1. Bake fish for 30 minutes at 350F or steam it in a vegetable steamer until it flakes easily.
2. Set aside.
3. Melt 3 tablespoons margarine in a medium saucepan.
4. Add salt, cayenne and flour.
5. Stir to make a roux.
6. Gradually stir in milk.
7. Cook over medium heat, stirring constantly, until sauce thickens.
8. Set aside.
9. In a greased 1 1/2 quart casserole layer as follows:.
10. 1/2 of rice.
11. Cooked fish, flaked.
12. Diced green pepper.
13. Diced tomato.
14. Remaining rice.
15. Pour white sauce over top and dot with 1 tablespoon margarine.
16. Bake for 25-30 minutes at 350F.

brown rice, fish, margarine, salt, cayenne pepper, flour, milk, green pepper, tomatoes, margarine

Taken from www.food.com/recipe/contreras-fish-casserole-235514 (may not work)