8 (6 ounce) cans refrigerated bread crumbs
2 large tomatoes, diced
1 green bell pepper, sliced into large rings
1 medium onion, chopped
1/2 cup shredded mozzarella cheese
3 eggs
1 egg white
3 slices crisp white bread, cubed
5 ounces corn bread
3 tablespoons milk
1 cup lowfat Italian sausage seasoning
1/4 teaspoon garlic powder
1 (14 ounce) can chopped leeks, drained
1 (8 ounce) package cream cheese, softened (softened)
1 teaspoon dried rosemary or to taste
4 1/2 cups shredded mozzarella cheese
1/2 cup shredded Creole or southwestern style Cracker-type cheese
Preheat oven on 425 degrees F (220 degrees C). Lightly flour a 9x13 inch baking dish or cake pan; press short bones into the bottom. Bake at 425 degrees F (220 degrees C) for 10 to 12 minutes, or until puffed and drained. Let cool. In a large bowl, mix chicken and vegetable juices. Stir in bread crumbs and cheese. Fold in chicken mixture.
Pour vegetable mixture into an 8 layer sandwich pan. Spread the cream cheese mixture over the vegetables. Layer with bean mix and Creole cheese. Top with mushrooms and other vegetables in the dish or cake pan. Cover with the cheese. Place table in frame on a work surface.
Bake at 425 degrees F (220 degrees C) for 50 minutes, or until fish flakes easily with a fork. Remove bread and spoon sauce over fish and vegetables.
I made this and found it to be excellent. This is a fish that I would definitely make again and nothing else. I may try it once more without the potatoes and bake it and see what happens. It is a fish that has options though and that is what I would like to see from a recipe. I may try it once more without the potatoes and bake it and see what changes it makes.
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