Seafood ‘N’ Shells Casserole

• 6 cups water
• 1 teaspoon lemon-pepper seasoning
• 1 bay leaf
• 2 pounds cod fillets, cut into 1-inch pieces
• 1 cup uncooked small pasta shells
• 1 medium sweet red pepper, chopped
• 1 medium green pepper, chopped
• 1 medium onion, chopped
• 1 tablespoon butter
• 3 tablespoons all-purpose flour
• 2-1/2 cups fat-free evaporated milk
• 3/4 teaspoon salt
• 1/2 teaspoon dried thyme
• 1/4 teaspoon pepper
• 1 cup shredded Mexican cheese blend

1. In a large skillet, bring the water, lemon pepper and bay leaf to a boil. Reduce heat; carefully add cod. Cover and simmer 5-8 minutes or until fish flakes easily with a fork; drain and set aside. Discard bay leaf.
2. Cook pasta according to package directions.
3. Meanwhile, Preheat oven to 350u0b0. In a large saucepan, saute peppers and onion in butter over medium heat until tender. Stir in flour until blended. Gradually stir in milk. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in salt, thyme and pepper. Remove from heat; stir in cheese until melted.
4. Drain pasta. Stir fish and pasta into sauce. Transfer to a 2-qt. baking dish coated with cooking spray. Cover and bake 25-30 minutes or until heated through.

water, lemonpepper seasoning, bay leaf, cod fillets, pasta shells, sweet red pepper, green pepper, onion, butter, allpurpose, milk, salt, thyme, pepper

Taken from www.tasteofhome.com/recipes/seafood-n-shells-casserole/ (may not work)