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1 can354 mLCarnation® Fat Free Evaporated Skim Milk
¾ cup175 mLchicken broth
2 tbsp30 mLall purpose flour
½ tsp2 mLeach; dried thyme leaves and salt
¼ tsp1 mLpepper
1medium onion, halved lengthwise and thinly sliced
3medium potatoes, thinly sliced (3 cups/750 mL)
3medium carrots, thinly sliced (1 cup/250 mL)
1 lb450 gfresh haddock, cod, salmon or white fish (cut into 4 fillets, if necessary)
½ cup125 mLCheddar cheese, shredded
fresh parsley or thyme, chopped (optional)
1 : Preheat oven to 375°F (190°C). Grease a 13” x 9” (3.5 L) casserole dish.
2 : In a large, heavy, nonstick saucepan, whisk together evaporated milk, chicken broth, flour, thyme, salt and pepper over medium heat. Cook and stir until mixture comes to a boil and thickens. Stir in onion, potatoes and carrots; simmer over low heat, stirring often, for 15 minutes.
3 : Pour potato mixture into prepared dish, arranging evenly. Place fish fillets in single layer on top. Cover with foil. Bake for 15 minutes. Remove foil, sprinkle fish with cheese. Continue baking for 5 minutes or until fish and potatoes are tender.
4 : Garnish: Sprinkle with herbs, and enjoy.
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