Week #70

Crispy Fish-Topped au Gratin Potatoes.

Ingredients.

1 box (4.9 oz) Betty Crocker au gratin potatoes
2 cups boiling water
1/2 cup milk
2 tablespoons butter or margarine
1 cup julienne (matchstick-size) strips carrots or shredded carrots
1/2 teaspoon dried dill weed
1 package (11 to 12 oz) frozen breaded fish fillets

Directions.

1. Heat oven to 425°F. In ungreased 8-inch square (2-quart) glass baking dish, mix potatoes, sauce mix from potatoes, boiling water, milk, butter, carrots and dill weed. Arrange fish fillets on top.

2. Bake uncovered 30 to 35 minutes or until potatoes are tender.

Sounds different but good..I might have to try that.

That sounds really good, Mike! I am going to have to give this one a try. Have you tried this yet?

Nope but im going to because i think the kids will like it.

North Star wrote:

Nope but im going to because i think the kids will like it.

I think they will like it too, just as the adults will!

well i know we will but i have some real picky kids lolol

I understand that one.... I had two picky kids lolol