This is another month of tight budgets. With all the summer fun we have been having and back-to-school right around the corner I am ever mindful of money right now. I am trying to use as many items as I can out of our freezer as possible.
Recently I have been allowing my children to go down to the basement pick out a meat and whatever it is I have to come up with something for dinner. My daughter chooses Cod. Cod? Other than fry it, or bake it which I have already done what am I going to do?
A quick Google search led me to Rob’s Cod Au Gratin from Big Oven.com. I had most of the ingredients on hand so with a few minor substitutions this was going to be dinner.
I never would have thought of Cod as a comfort food but this definitely hit that spot. It was creamy, flavorful and yet had a bit of the uniqueness that we love about making different foods each night. All four of us really enjoyed it but my daughter asked that I make hers next time without onions. To me they made the dish but to her they were just something to pick around.
I made my mostly gluten-free son a separate small casserole with no cream sauce but substituted gluten-free cream soup. I use the recipe at for Cream Soup Base at All Gluten Free Recipes.com. I topped his with gluten-free bread crumbs topped with a bit on butter on top.
I served this dish with a side of broccoli and a green salad.
- 2 lbs Cod fillets
- 5 TBSP butter, divided
- 8 TBSP flour
- 1 1/2 cups fat-free Half and Half
- 1 1/2 cups sharp cheddar cheese, shredded
- 1 tsp powdered garlic
- salt and pepper to taste
- 1 sleeve butter crackers, crushed
- 1 medium onion, diced
- 2 stalks celery, thinly sliced
- Preheat oven to 350 degrees F. Grease a 9 X 13″ glass baking dish. Bring a large pot of water to a boil and add about a teaspoon of salt.
- Cook the cod fillets in the boiling salt water for 4 minutes, then drain into a colander.
- Melt 1 TBSP butter in a medium skillet over medium-low heat and then add the onions and celery and saute slowly.
- Melt 4 TBSP butter in a sauce pan. Remove pan from heat and whisk in the flour and Half and Half. To the sauce add salt, pepper and garlic, to taste.
- Return the sauce pan to the burner over medium-low heat until thickened. Stir frequently scraping the bottom and sides of the pan to keep from burning.
- Flake half of the fish into the prepared baking dish. Then add half of onions and celery spread over the fish. Cover this layer with 1/2 of the sauce and top with a 1/2 cup of shredded cheddar.
- Repeat step 5 using the remaining fish, onion mix and sauce.
- Sprinkle the rest of the cheddar cheese on top of the casserole – 1 cup. Then sprinkle with the crushed butter crackers.
- Bake for 30 minutes or until the top looks golden brown and bubbly. Remove dish from oven and let stand about 5 minutes before serving.