Captain Nick's Bass-erole

My husband Nick is an avid fisherman who loves nothing more than hauling in a big bass. And, bonus for me, he also enjoys cooking up his catch. The past few weeks, he landed two bass, each around 35 pounds. That's a lot of striper! This recipe doesn't have one ingredient from my garden, but he was so proud of it and wanted me to share -- he even came up with the name 'bass-erole'.



Captain Nick's Bass-erole
Ingredients:
1 box elbow macaroni
1 lb bass
1 can cream of cheese soup
1 small can evaporated milk
1 c. shredded sharp cheddar cheese
1 c. breadcrumbs (or crushed Ritz crackers, yum!)
hot cherry peppers, diced (more or less, depending on your heat preference
1 tsp Cajun seasoning


Bring a large pot of water to a boil. Add macaroni to pot and then place strainer with fish above the boiling water. You essentially want to steam the fish, until flaky, as you cook the pasta. They both should done in about 8 minutes.

In large bowl combine bass, soup, milk, cherry peppers, Cajun seasoning and macaroni. Pour into greased casserole dish. Sprinkle cheese on top and then breadcrumbs. Dot with butter. Bake 20-30 minutes in 350-degree oven until bubbly.