Stingray Casserole

Name: Stingray Casserole
Ingredients: 1 lb stingray, cut into 1/2-inch pieces; 1 cup mushroom, sliced; 3 stalks celery, diced; 4 tablespoons onions, grated; 1/2 cup green pepper, minced; 1/2 cup cracker crumb; 6 tablespoons butter; 2 cups milk; 4 tablespoons cheddar cheese, grated; 4 tablespoons flour; 1/8 teaspoon basil; 1/2 teaspoon salt; 1/4 teaspoon black pepper, freshly ground; 1 pinch nutmeg

14 ingredients

5 steps

Ingredients

1 lb stingray, cut into 1/2-inch pieces
1 cup mushroom, sliced
3 stalks celery, diced
4 tablespoons onions, grated
1/2 cup green pepper, minced
1/2 cup cracker crumb
6 tablespoons butter
2 cups milk
4 tablespoons cheddar cheese, grated
4 tablespoons flour
1/8 teaspoon basil
1/2 teaspoon salt
1/4 teaspoon black pepper, freshly ground
1 pinch nutmeg

Directions

1

Preheat oven to 350 degrees.
2

Melt 2 tablespoons of the butter in a saucepan. Add mushrooms, celery, onion, green pepper and basil. Saute the Mushroom Mixture for about 10 minutes or until celery is tender.
3

While mushrooms are sauteing, make the White Sauce by melting 4 tablespoons of butter in the top of a double boiler. Stirring constantly, gradually add the flour. Add salt, pepper and nutmeg. Slowly pour in milk. Cook and stir for about 6 minutes until sauce is thick and smooth.
4

Add stingray to the Mushroom Mixture and cook for about 5 minutes. Combine stingray and Mushroom Mixture with the White Sauce and stir well. Pour everything into a casserole dish. Cover with cracker crumbs and top with grated cheddar cheese.
5

Bake in oven for approximately 20 minutes or until casserole is golden brown.