Ground fish casserole: 4 recipes

Stuffed fish casserole is a real culinary treasure. Thanks to the huge variety of cooking options, it can be prepared even every day and still surprise your family with novelty.

The dish has another advantage – it holds its original shape both hot and cold. Prepared as a reserve, it keeps well in the refrigerator, and when reheated, it is no different from a fresh product.



Preparation time


Cooking time



We will cook in the oven in a heatproof mold. As a stuffing any store-bought or homemade minced red or white fish will do. Here we will use the most affordable and budget option.


  • Potatoes – 0.5 kilograms;

  • Freshly frozen gutted mint without head – 2 pieces;

  • Onions – 2 pieces;

  • Carrots – 1 piece;

  • Chicken eggs – 2 pieces;

  • Hard cheese – 100 grams;

  • Vegetable oil – 3 tablespoons;

  • Mixed greens – 1 bunch;

  • Salt, seasonings – to taste.


  • Take the fish carcasses out of the freezer and pour cold water in a basin (you can leave them under the tap, so defrosting will go faster).
  • Peel and wash vegetables. Put the potatoes in a pot with salted boiling water and put to boil. Cut onions into small squares, grate carrots on a coarse grater.
  • Pour oil into a skillet and fry half of the onion in it, then add the carrot crumble. Continue the process on minimum heat.
  • Meanwhile, let’s get to work on the fish. Scrape off noticeable scales from the carcasses with a knife, remove dark films and remnants of innards from the belly, rinse thoroughly. Deeply remove the fins, cut off the meat from the spines. The skin can be left or also removed. Put through a meat grinder with a medium sieve.
  • Drain the potatoes, which have been boiled until tender, and mash them with a masher. Add to it the fried potatoes from the frying pan together with the juice and oil. Let the mixture cool down a bit, mix one egg and grated cheese. Place most of the mixture on the bottom of a greased mold.
  • Mix the rest of the onion with the fish, egg, salt, spices and finely chopped herbs. Spread evenly in the mold as a second layer. Cover with the rest of the mashed potatoes. There is no point in greasing anything – the cheese crumbs will do their job.
  • Put in a preheated oven at 180-200° for about half an hour. The end of cooking is determined by the flavor and baked brown crust.


  • On a pencil. The process is much faster if you don’t make layers, but just bake everything in one mass. It won’t look as fancy, but it will still be delicious.

Diet casserole of minced fish with rice

Diet casserole of minced fish with rice

To get the most tender dish, let’s use the most gentle way of cooking. Let’s make tasty stuffing of boiled cod, without frying and spicy additives, in a multicooker or steamer.

Let’s put it on the desktop:

  • Rice – 1 cup;
  • Fresh or frozen cod – about a pound;
  • Eggs – 3 pieces;
  • A small onion and a carrot – one piece each;
  • Salt to taste;
  • Oil for lubrication.

Cooking like this:

  1. Fill the prepared fish pieces with a minimum amount of cold water and salt (just enough to cover). Put it to boil together with peeled and washed onions and carrots.
  2. Rinse the rice groats until the water is clear, and send them to boil until tender. After the necessary time, drain everything through a colander, rinse if necessary.
  3. Remove the fish with a slotted spoon onto a plate, carefully remove the bones and place in a blender. Add the softened onion and carrot to the blender. Chop at medium speed.
  4. Grease the bowl with oil using a special brush and spread some of the rice on the bottom. Spread the fish stuffing on it. The third layer will also be rice.
  5. Crack the eggs into a bowl. Strain a glass of cooled fish broth, pour it in and whisk with an immersion blender. Pour the mixture over the whole “construction”.
  6. Place the cup in the appliance, activate the “Bake” mode or another mode according to the instructions for the machine. Wait for the signal. Let stand for a short time and carefully turn it into a wide bowl.

Notice. One of the surfaces will be a little pale. To brown it, you can leave one yolk, beat it with a fork, spread it on top and put it in the oven with the top burner on for a few minutes.

If you do not need to stick to a diet or it is not very strict, there is an option to go the other way. The combination of fish and rice ingredients is characteristic of oriental cuisine. There it is distinguished by spiciness and special flavors. Asian cooks use this recipe, spicing up casseroles with hot peppers and aromatic spices.

Vegetable casserole with minced fish and potatoes

Vegetable casserole with minced fish and potatoes

In season, when the vegetable variety is so plentiful that you don’t want anything floury or cereal this recipe will be at the top of the list. In the cold season, it will also come in handy for using up the many frozen convenience foods.

The arsenal should include:

  • Stuffing of red fish – 500 grams;
  • Broccoli and cauliflower – one small cauliflower each;
  • Potatoes – 2-3 pieces;
  • Heavy cream – ½ cup;
  • Cheese – 150 grams;
  • Eggs – 1-2 pieces;
  • Butter – 10 grams;
  • Breadcrumbs – 1-2 tablespoons;
  • Table salt, spices – to taste;
  • Fresh or dried herbs – as desired.

A step-by-step guide:

  1. Peel the potatoes, wash and cut into small cubes. Wash both cabbages and divide them into florets. Boil everything together in a pot under a lid for about 10 minutes after boiling. Drain the broth in the sink.
  2. Mix the cooled vegetables with minced meat and chopped herbs. Grease a mold with a piece of butter and sprinkle with breadcrumbs. Put the whole mixture in it, knead it so that it doesn’t stick up.
  3. Salt and pepper the egg and cream mixture beaten with a fork and pour over the vegetables. Sprinkle generously with cheese shavings.
  4. We send it to the preheated oven and keep it there until ready.

Serve the casserole can be served as a whole, or portioned. In addition to it put fresh herbs, tomatoes, cucumbers, radishes, daikon in a coarse cut, sauces based on mayonnaise or ketchup.

Ground fish casserole with pasta

Ground fish casserole with pasta

Let’s treat ourselves to an Italian dish. Spicy spaghetti with spicy fish flavor is one of the hallmarks of this warm, sunny country.

We’ll get it out of stock:

  • Stuffing mixture of any sea fish – 300 grams;
  • Pasta – 200 grams;
  • Fresh tomatoes – 3 pieces;
  • Cream 20% – 0.5 cup;
  • Egg – 1 piece;
  • Green onions, parsley – a small bundle;
  • Cheese shavings – 50 grams;
  • Ground red hot pepper – on the tip of a knife.

Creative Stages:

  1. Boil the pasta al dente, drain in a colander. Put half of it in a non-stick dish.
  2. Make stuffing from minced meat, peppers, greens and put on top of pasta.
  3. Cut tomatoes into rings (it is better to scald the rough skin and remove it), spread them in a single layer over the stuffing. Lightly salt. Again make a pasta layer. Fill everything with cream whipped with egg, sprinkle with cheese shavings. Bake in a hot oven until browned.

The dish goes well with light grape wine, fresh or pickled vegetables.

Interesting. To reduce the calorie content, instead of cream, you can use the same amount of cooled concentrated broth left after cooking the pasta. In this case, the molds should be greased inside with something greasy, so that the product is not damaged when you take it out.

Frequently Asked Questions (FAQs)

For these purposes, pike and tench, bream, pikeperch are best suited. Large carcasses are desirable. From them it is easier to select well visible bones. Fish river minnows are of little use. If only to twist its carcasses without heads, tails and spines through a meat grinder several times.
This sauce contains vinegar and gives sourness, which somewhat dulls the fish flavor and smell. It can even be useful as a preserving agent if the quality and freshness of the minced meat is questionable. Mayonnaise is good in a mixture with cheese as a final coating to form a thicker crust. Preference is given to homemade product without chemical additives.
Rice diet casserole is designed, among other things, for babies. Others are also not prohibited, the main thing is not to overdo it with spices and frying.
Rice is a classic for casseroles, its broth is good as a thickener. If you want more variety, you can try it with others: buckwheat, pearl, millet. In this case, it is better to add eggs, cream or sour cream and/or replace part of the boiled groats with raw semolina.
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