Tangy Norwegian Flounder Casserole

• 2 Tbsp. finely chopped onion
• 2 Tbsp. margarine or cooking oil
• 2 Tbsp. flour
• 1 c. milk (skim okay)
• 1/2 tsp. salt
• 1/8 tsp. dill weed (optional)
• 1 tsp. lemon juice
• 1/2 (10 oz. size) pkg. thawed or 2 fresh thin flounder, cod, sole or halibut filets, cut up
• 3/4 c. cooked potato slices (about 2 medium potatoes; can use canned)
• 3/4 c. soft bread crumbs
• 2 Tbsp. margarine
• dash of paprika
• spicy brown mustard to taste

1. Saute onion in margarine or oil until limp. Stir in flour and remove pan from heat. Add milk and return to heat.
2. Stir until mixture thickens.
3. Add salt, dill weed, lemon juice, pepper and mustard.
4. Place mixture in casserole.
5. Place fish on bottom. Cover with potatoes.
6. Cover with bread crumbs and margarine cut up on top. Sprinkle paprika.
7. Bake at 350u0b0 about 30 minutes. Serves 2.
8. Double ingredients for 4.

onion, margarine, flour, milk, salt, dill, lemon juice, thin flounder, potatoes, bread crumbs, margarine, paprika, brown mustard

Taken from www.cookbooks.com/Recipe-Details.aspx?id=726791 (may not work)