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Fish Casserole with Cream, Melting Vegetables, and Potatoes

A comforting and creamy fish casserole that combines tender fish, melting vegetables, and buttery potatoes for a quick and delicious weeknight meal.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound white fish fillets (cod or haddock)
  • 2 cups mixed vegetables (carrots, peas, and bell peppers)
  • 4 cups diced potatoes
  • 1 cup heavy cream
  • 1 cup shredded cheese (cheddar or similar)
Seasonings and Oil
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • to taste salt and pepper
  • fresh parsley (for garnish) optional

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a large pot, bring salted water to a boil and add your diced potatoes. Cook until they are fork-tender, about 10–12 minutes. Drain and set aside.
  3. In a large skillet, heat the olive oil over medium heat. Add the mixed vegetables and sauté until they are soft and vibrant, about 5 minutes. Sprinkle with garlic powder, salt, and pepper.
Assembly and Baking
  1. Grab a casserole dish and layer the sautéed veggies at the bottom, followed by the fish fillets, and top it off with your cooked potatoes.
  2. Pour the heavy cream over the layers, ensuring it seeps into every nook and cranny.
  3. Sprinkle the shredded cheese all over the top.
  4. Bake for 30-35 minutes, or until the cheese is bubbly and golden brown.
  5. Once out of the oven, garnish with fresh parsley before serving.

Notes

You can swap out vegetables based on your family's preferences. This casserole reheats well and can be prepared ahead of time. Store leftovers in an airtight container for up to three days.