Creamy Flounder Casserole
Yesterday on our excursion to town to do a little shopping, we decided to finally check out a restaurant that we had meaning to go to for a long time as our neighbors had just given us a two thumbs up on the place! That was the push we needed to go there and we were not disappointed in the least. Kenny had the lunch special of a flounder and shrimp platter and I had a shrimp salad, half of which is in my frig for lunch today! As we shared our lunches, I was amazed with the hush puppies and tried everything in my power to get the recipe from someone working there but to no avail! They had a tinge of sweetness like I’ve never tasted before in a hush puppy and the shrimp and flounder were lightly battered and melted in your mouth! This recipe is not battered and fried but comes to you in a creamy sauce with a taste of nutmeg…..
- 1 lb fresh flounder fillets
- 1-1/2 cups medium white sauce
- Sea salt to taste
- 1 teas nutmeg
- 2 eggs, separated
- 1 cup uncooked elbow macaroni
- Swiss cheese and bread crumbs for topping
- Cook macaroni according to package directions, drain and set aside.
- While macaroni is cooking, cut flounder into small pieces, beat egg yolks and make your favorite white sauce; beat egg whites until stiff.
- Combine the macaroni, fish, egg yolks and white sauce; fold in the egg whites.
- Place mixture into a lightly greased 1-1/2 quart casserole dish and top with desired amount of sliced cheese and finally topping with a layer of bread crumbs.
- Bake in a 350 degree oven for 30 minutes.
Great served with some fresh steamed broccoli and fresh made biscuits………….enjoy!