Stingray Casserole

Ingredients

• 1 lb stingray, cut into 1/2-inch pieces
• 1 cup mushroom, sliced
• 3 stalks celery, diced
• 4 tablespoons onions, grated
• 1/2 cup green pepper, minced
• 1/2 cup cracker crumb
• 6 tablespoons butter
• 2 cups milk
• 4 tablespoons cheddar cheese, grated
• 4 tablespoons flour
• 1/8 teaspoon basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper, freshly ground
• 1 pinch nutmeg

Directions

1. 1

   Preheat oven to 350 degrees.

2. 2

   Melt 2 tablespoons of the butter in a saucepan. Add mushrooms, celery, onion, green pepper and basil. Saute the Mushroom Mixture for about 10 minutes or until celery is tender.

3. 3

   While mushrooms are sauteing, make the White Sauce by melting 4 tablespoons of butter in the top of a double boiler. Stirring constantly, gradually add the flour. Add salt, pepper and nutmeg. Slowly pour in milk. Cook and stir for about 6 minutes until sauce is thick and smooth.

4. 4

   Add stingray to the Mushroom Mixture and cook for about 5 minutes. Combine stingray and Mushroom Mixture with the White Sauce and stir well. Pour everything into a casserole dish. Cover with cracker crumbs and top with grated cheddar cheese.

5. 5

   Bake in oven for approximately 20 minutes or until casserole is golden brown.