SEAFOOD TOMATO AU GRATIN

SEAFOOD TOMATO AU GRATIN

Serves 4

This delicious crust-less quiche is excellent served with rice and a
vegetable salad.

1 - 350 g (approx.) package frozen breaded or battered fish sticks,
fillets or portions
2 tbsp butter or margarine
2 tbsp all-purpose flour
2 cups 2% milk (divided)
1/4 tsp dried mustard & dash pepper
2 tomatoes, sliced into 2-14 slices (peel if desired)
1 egg
2/3 cup Old Cheddar cheese

Set aside 8 fish sticks.
Cut in half.
Arrange remaining fish sticks in the bottom of a 9 in. square or round
baking dish (pie plate).
Set aside.
Melt 2 tbsp butter in medium saucepan.
Stir in flour and cook 1 minute.
Stir in 1-1/4 cups of milk and cook stirring constantly until thickened
and smooth.
Stir in mustard and pepper.
Put remaining fish sticks (cut in half) around edge of dish.
Pour sauce over fish.
Cover with tomato slices.
Beat egg and remaining milk together.
Pour over tomatoes.
Sprinkle with cheese.
Bake, uncovered at 325 deg F 45 minutes or until golden brown.