I would like to start by saying I was today years old when I learned there are recipes out there that call for the oven to be 500 degrees. I don’t know why, but when I read this recipe called for Bake at 500 degrees, it didn’t seem right. Now, don’t worry, this won’t be one of those rediculous recipe posts where I tell my whole life story about fishing with grandpa and how I grew my own spinach back in the day, et cetera. I will tell you though, I came across this meal because I was planning meals for the remainder of the week before pay day to get rid of some things in my pantry and my fridge. Its got only a few ingredients and I feel like most, if not all, can be found in my kitchen at any given time. So it was perfect! I modified a few things from the original simply because it is what I had on hand. So, let’s get right to it.
PREP: 10 min COOK: 10-25 min
– 5-6 pieces of tilapia
– 8-12oz fresh spinach
– 3 tbsp butter or margarine
– 1 cup shredded cheese
*i had havarti & colby jack blocks, I shredded
– ½ cup Mayonnaise
*i had miracle whip on hand it was fine
– ½ cup sour cream
– ½ cup grated parmeson
– 2 cloves garlic
*i didn’t do the fresh garlic (see below)
– 1 tsp seasoning (old bay or adobo)
*i didn’t have either but I used a Pink Hymalan salt/garlic/black pepper seasoning I have & it was FANTASTIC!
– ¼ tsp salt
*did not add more salt since I used my other seasoning
– ¼ tsp pepper
*Preheat oven to 500 degrees F
I ate two filets and separated the rest into two meals for the following days lunches. This was sooooooo good you guys! I’m definitely saving this as a WIN and a new FAVE! I will be exploring different ways to use this sauce too. Its that good! I’m thinking stuffed mushrooms next!
If you try this recipe, lemme know what you think! Did you mix up any ingredients or add anything else to it? I’d love to try out your remixes on this casserole.