Fish Finger Bake

 

 

*Tried and Tested*

I tried making the cheese sauce in the microwave again and it worked out better this time.  I only had the cheddar cheese so I put some cream cheese in it as well and OMG it was the best cheese sauce I've ever had.  I think I've found a new way to make cheese sauce!  I put in 2 tins of tomatoes as well for my big family and the whole pack of fish fingers.

I'm really disappointed actually.  *I* really liked it....I really did.  I would only make a couple of changes, I think that I would mix the rice in with the cheese sauce because I got some plain rice every now and again which wasn't all that great, maybe taking the rice out altogether?  I may even put a layer of chips in the middle as well (yes I'm naughty)  Apart from that though, I really liked it.  Unfortunately not all of my kids were that thrilled...surprisingly.  So I'm disappointed that they all didn't like it, means that I may not be making it again for a family meal.  I MAY make a smaller version of it for just me and the littlies when the others are at their dad's cos the littlies liked it...it was just the bigger kids that didn't.  They 'tolerated' it.  disappointing since my fantastic cheese sauce was so great!

So I'll be keeping this...mainly for my own reference for a quicky meal when the others are away.

Ingredients

Serves: 4

• 1 medium onion, chopped
• 1 tablespoon vegetable oil
• 1  (200g) tomatoes, chopped
• 1 cup (140g) frozen peas
• 3 cups cooked rice, white or brown
• 16 crumbed fish fingers
• 1 small packet potato chips
• for the cheese sauce
• 2 tablespoons (40g) butter or margarine
• 2 tablespoons plain flour
• 2 cups (500ml) milk\
• 1 cup (125g) grated cheese
• pinch salt

Preparation method

Prep: 15 minutes | Cook: 30 minutes

1.

Preheat the oven to 200 degrees C. Grease an ovenproof dish.

2.

Sauté the onion in the oil, then add tomatoes and the frozen green peas and stir in. Make a runny cheese sauce by melting the butter in a small saucepan then stir in the flour. Add the milk, stirring constantly till the sauce begins to thicken then remove from the heat and stir in 2/3 of the grated cheese and the salt.

3.

Layer the ovenproof dish with half the cooked rice, the frozen fish fingers and the tomato mixture. Repeat the layers, ending with the last of the fish fingers.

4.

Pour over the white sauce (it must be a little bit runny) and then crush the potato chips and sprinkle together with the remaining grated cheese. Bake in preheated oven for 30 minutes.