Spinach-Topped Pike with Cheese Sauce

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Ingredients • 6 fresh or frozen northern pike or whitefish fillets (about 1-1/2 pounds) • 2 tablespoons margarine or butter • 2 tablespoons all-purpose flour • 1-1/4 cups milk • 1 cup shredded cheddar cheese (4 ounces) • 1 10-ounce package frozen, chopped spinach, thawed and well drained • 1 beaten egg • 1 cup corn bread stuffing mix • 1/4 cup grated Parmesan cheese or Romano cheese • 1/4 cup dairy sour cream • 4 slices bacon, crisp-cooked, drained, and crumbled Directions 1. Thaw fish, if frozen. For sauce, in a saucepan melt margarine. Stir in flour. Add milk all at once. Cook and stir until bubbly. Cook and stir 1 minute more. Add cheddar cheese; stir until cheese melts. Set aside. 2. For stuffing, mix spinach, egg, stuffing mix, Parmesan cheese, sour cream, and bacon. Stir 1/3 cup of the sauce into the stuffing. 3. Place fillets lengthwise in a 3-quart rectangular baking dish. Spoon one-sixth of the stuffing over each fillet in dish. Bake, covered, in a 350 degree F oven for 25 to 30 minutes or until fish flakes easily with a fork. 4. To serve, reheat sauce and serve over each fillet and stuffing. Pass remaining sauce. Makes 6 servings.
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