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Crispy Fish-Topped au Gratin Potatoes

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Crispy Fish-Topped au Gratin Potatoes
  • Prep 15 min
  • Total 50 min
  • Servings 6
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Like one-dish meals? Try this one with cheesy boxed potatoes, frozen fish fillets and carrots.
Updated Nov 9, 2010

Ingredients

  • 1 box (4.7 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

Steps

  • 1
    Heat oven to 425°F. In ungreased 8-inch square (2-quart) glass baking dish, mix Potatoes, Sauce Mix, boiling water, milk, butter, carrots and dill weed. Arrange fish fillets on top.
  • 2
    Bake uncovered about 35 minutes or until potatoes are tender.

Tips from the Betty Crocker Kitchens

  • tip 1
    Look for matchstick carrots in the produce department where you find bags of other cut-up veggies and bagged greens.

Nutrition

270 Calories, 12g Total Fat, 7g Protein, 33g Total Carbohydrate, 3g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
270
Calories from Fat
110
Total Fat
12g
18%
Saturated Fat
4g
19%
Trans Fat
0g
Cholesterol
20mg
7%
Sodium
800mg
33%
Potassium
160mg
4%
Total Carbohydrate
33g
11%
Dietary Fiber
2g
7%
Sugars
3g
Protein
7g
% Daily Value*:
Vitamin A
60%
60%
Vitamin C
2%
2%
Calcium
4%
4%
Iron
6%
6%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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