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Serves/Makes: 4

Ingredients:

• 1 to 1 1/2 pounds (454 to 680 g) cooked fish, broken-up into pieces
• 3 tablespoons (45 mL) butter
• 3 tablespoons (45 mL) flour
• 2 cups (500 mL) milk
• 1/4 teaspoon (1 mL) dry mustard
• 1 teaspoon (5 mL) sage or savory
• 1 (10-ounce / 284-mL) can corn kernels
• 2 eggs, yolks and whites separated
• 1/2 cup (125 mL) grated Cheddar cheese
• 3 tablespoons (45 mL) freshly made white breadcrumbs
• 1/2 teaspoon (2.5 mL) paprika
• Salt and pepper, to taste
• Butter

How to cook:

• Melt butter in a large measuring cup for 1 minute on 'MAXIMUM''.
• Stir in flour; pour in milk.
• Microwave for 3 minutes on ''MAXIMUM''.
• Stir well; microwave for 2 minutes more on ''MAXIMUM'', to get a creamy sauce.
• Mix in dry mustard, some salt and pepper, sage or savory and corn kernels.
• Mix; microwave for 1 minute more, on ''MAXIMUM''.
• Well mix egg yolks and half of the grated cheese.
• Beat egg whites until stiff; fold into sauce.
• Butter a square 8-inch (20-cm) glass or ceramic microwave-safe dish or a deep pie plate.
• Alternately layer fish pieces and sauce, ending with sauce.
• Mix together remaining grated cheese and breadcrumbs; sprinkle over sauce.
• Sprinkle all over with paprika; cover dish or plate with waxed paper.
• Microwave for 10 minutes on ''MEDIUM-MAXIMUM''.

Notes:

Oven: 700 watts
Preparation time: 12 minutes
Cooking time: 17 minutes
Use, for this excellent meal-dish, any leftover fish, fresh fish, frozen fish or poached fish.

This recipe for Creole Fish Casserole serves/makes: 4

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Main Ingredient: Various Fish
Preparation Method: Microwave
Cuisine: Creole