Fish and Spinach Casserole

One of my favorite ways to prepare fish and naturally it's a casserole, LOL...I believe my sister likes to serve it with a sherried cream sauce, but I like it 'as-is' with a tossed salad!

• Ready In: 50 mins
• Serves: 6

Ingredients

• 2  lbs  hake fillets (see end of recipe directions for substitutions)
• 2  tablespoons olive oil
• 1 (8 ounce) bag fresh spinach
• 1 (4 ounce) package low-fat cheddar cheese, shredded
• 1⁄4 cup egg substitute (Egg Beaters)
• 1  medium yellow onion, finely chopped
• 1⁄2 cup celery, finely chopped
• 2  medium potatoes, cooked and mashed
• 1⁄2 teaspoon black pepper

Directions

1. Preheat the oven to 350°F.
2. In a large skillet saute together the fish filets, onion, celery and black pepper in the oil for approximately 10 min; set aside to cool slightly.
3. Cook the spinach in a little water until limp; drain, squeezing out as much water as you can and set aside to cool.
4. In a bowl combine the potatoes, the fish filet mixture and the egg substitute.
5. Butter a 2 quart casserole dish and then begin assembling the casserole.
6. First a layer of fish mixture, then a layer of spinach; then sprinkle with half of the cheddar cheese.
7. Next, a layer of the remaining fish mixture, then the remaining spinach, then the remaining cheddar cheese.
8. Bake in the preheated 350°F oven for 25-30 minutes.
9. Variation: if you don't recognize the fish 'hake' -- you may substitute cod, flounder, haddock, pollock or tilapia in it's place.
10. Variation: you can also swap out the cheddar cheese for another type such as mozzarella or monerey jack.