Fish

Rice Cooker Fish and Mushroom Cassarole takes several minutes to prepare.

Rice Cooker Fish and Mushroom Cassarole takes several minutes to cook.

Rice Cooker Fish and Mushroom Cassarole makes 8 servings.

The ingredients for Rice Cooker Fish and Mushroom Cassarole are:

1 whole (10.5oz) condensed cream of mushroom soup
1 cup 2% milk
Pound and a half of whiting
2/3 cup fat free greek yogurt
6 oz dry whole grain pasta (I used Good Value's rotini)

Here is how you make Rice Cooker Fish and Mushroom Cassarole:

Line the fish at the bottom of the rice cooker. Place the uncooked noodles in next. Then layer the soup, milk, and greek yogurt on top. Cook on slow cook setting for three hours. (I've often placed it for maximum time, which is five hours on mine, switching to keep warm, with no problem.)When the slow cook cycle is done, stir it all up, breaking up the fish until it's a fairly consistent whole.Serving Size: Makes 8 (1 cup) servingsNumber of Servings: 8Recipe submitted by SparkPeople user PRISMJUMPPRINCE.

The nutritional information for Rice Cooker Fish and Mushroom Cassarole is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 179.7

• Total Fat: 2.9 g
• Cholesterol: 42.3 mg
• Sodium: 92.7 mg
• Total Carbs: 19.8 g
• Dietary Fiber: 2.9 g
• Protein: 17.4 g