| French Bread |
Sliced and toasted |
|
| 3 lb |
Catfish filets |
|
| 32 oz |
Corn |
Canned whole kernel |
| 3 cups |
Milk |
|
| 6 medium |
Eggs |
|
| 1 tsp |
Pepper |
White pepper is preferred |
| 1 cup |
Onion |
Minced |
| 1 cup |
Bell pepper |
Minced - red, green or yellow |
| 1 tsp |
Salt |
|
| 2 tbsp |
Worcestershire sauce |
|
| 4 tsp |
Mustard |
|
Preheat oven to 325 degrees.
Toast enough slices of french bread to cover the bottom of a buttered, 2 qt
casserole dish. Line the
casserole dish
with the toasted bread.
Wash the catfish filets and cut into 1 inch pieces and place on the bread one layer.
Set aside.
Combine corn and remaining ingredients and mix well. Pour the mixture over the
fish.
Cover the casserole dish loosely with foil and bake for 1 hr until set.
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