Veggie Fish Bake

Serves: 4
Total Calories: 250


1 (10-ounce) package peas and carrots
1 (10 1/2-ounce) can cream of chicken soup condensed
1/4 cup water
1/2 teaspoon lemon pepper seasoning
1 (8-ounce) package frozen breaded fish stick (12 to a package)
1 cup crouton seasoned


Preheat oven to 400°.

Thaw vegetables Drain and set aside.

Meanwhile, in a medium bowl, mix soup, water and lemon-pepper until blended set aside.

Place vegetables in baking dish. Stir in 1/4 cup of the soup mixture and spread evenly in dish. Arrange fish on top. Pour remaining soup mixture over the top.

Place croutons in a small reclosable plastic bag. Press out air and seal. Using a rolling pin, crush croutons. Sprinkle over soup mixture.

Bake for 25 to 30 minutes or until fish flakes easily and vegetables are tender.

Serve with pineapple-cottage dheese salad or sliced tomatoes.

Nutritional Facts:

Serves: 4
Total Calories: 250
Calories from Fat: 110

This Veggie Fish Bake recipe is from the Cooking On The Run Cookbook. Download this Cookbook today.

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