Bread Crumb Crusted Tilapia w/ Cheesy Potato Casserole, Green Beans, and…

December 2, 2012 at 6:08 PM | Posted in fish, greenbeans, potatoes, tilapia | 2 Comments
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Today’s Menu: Bread Crumb Crusted Tilapia w/ Cheesy Potato Casserole, Green Beans, and Johnny CakesTilapia Potato Casserole 005

It’s been one rainy and dreary day outside today. Spent some of the day at Rehab Center with my Dad, who is slowly recovering and getting stronger.
Mom stayed up there with him so I was cooking for 1 again. I prepared a Bread Crumb Crusted Tilapia w/ Cheesy Potato Casserole, Green Beans, and Johnny Cakes for dinner tonight. I had a nice Tilapia fillet in the freezer. So after it thawed and I rinsed it off with water and patted it dry and seasoned it with Sea Salt and Ground Pepper. Then rolled the fillet in Progresso Italian Style Bread Crumbs. Pan fried in Extra Virgin Olive Oil about 4 minutes per side. As you can tell by the pictures it came out a beautiful golden brown! Love Tilapia, it’s such a meaty and great tasting fish.

Then for a side I prepared Ore – Ida, Cheesy Potato Casserole. This is the second time I’ve prepared this and really enjoy it. You’ll need 1 bag Ore-Ida® Country Style Hash Browns, 1 can cream of chicken soup, 2 cup Reduced Fat Sour Cream, 1/2 teaspoon sea salt, 2 cup 2% cheddar cheese shredded, 1/3 cup green onions sliced, 1/4 teaspoon ground black pepper, 2 cup corn flakes crushed, and 1/4 cup butter, melted (I Can’t Believe It’s Not Butter). I reduced the calories and carbs by using Reduced Fat Sour Cream, 2% Shredded Cheese and I Can’t Believe It’s Not Butter. It’s a little time-consuming fixing this but well worth it! The Potatoes come out nice and creamy and the Corn Flakes on top give a great crunch and texture.

I also had a single serving of Green Giant Cut Green Beans and I whipped up some more of the Johnny Cakes. Cornbread and Fish is just a natural pairing. For dessert later a slice of Pillsbury Nut Quick Bread and a scoop of Breyer’s Carb Smart Vanilla Ice Cream.

Ore Ida Cheesy Potato Casserole

1 bag Ore-Ida® Country Style Hash Browns
1 can cream of chicken soup
2 cup Sour cream
1/2 teaspoon salt
2 cup cheddar cheese shredded
1/3 cup green onions sliced
1/4 teaspoon black pepper, ground
2 cup corn flakes crushed
1/4 cup butter, melted

1. Preheat oven to 350 degrees F. Coat 13×9 baking dish with nonstick cooking spray.
2. In a large bowl, whisk together soup, sour cream, salt and pepper. Stir in cheese, onion and Hash Browns until well mixed. Spoon evenly into baking dish.
3. In a medium bowl, mix together cereal and butter. Sprinkle evenly on top of Hash Brown mixture.
4. Bake uncovered for about 45 minutes, or until hot and bubbly. Allow to rest for 5 minutes before serving. Garnish with additional sliced green onion if desired.
TIP: If desired, substitute condensed cream of chicken soup with condensed cream of turkey soup.
Nutrition Facts

Servings Per Recipe: 10
Serving Size: 1 serving
Amount Per Serving

Calories 358.3

Total Fat 21.6 g

Saturated Fat 12.5 g

Polyunsaturated Fat 0.9 g

Monounsaturated Fat 4.6 g

Cholesterol 53.9 mg

Sodium 1,093.3 mg

Potassium 448.1 mg

Total Carbohydrate 31.8 g


Johnny Cakes (My way)


Pam w/ Olive Oil Non – Stick Spray
1/4 cup Extra Virgin Olive Oil
1 3/4 cups Buttermilk
2 cups Martha White Self Rising Enriched White Corn Meal Mix


Just mix all your ingredients in a large bowl.
Spray your Pam on a Flat Griddle or large Skillet and preheat on medium low, I use the Flat Griddle.
When the Griddle is heated add your batter. You can make the Cakes any size you want from half dollar size to regular pancake size cakes. After the bottom side turns golden brown flip over and let the other side get golden brown. Serve while warm and enjoy!



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