Crispy Fish-Topped au Gratin Potatoes

By Tonya_Speed

Ingredients

• 1 box (4.9 oz) Betty Crocker® au gratin potatoes
• 2 cups boiling water
• 1/2 cup milk
• 2 tablespoons butter or margarine
• 1 cup julienne (matchstick-size) strips carrots or shredded carrots
• 1/2 teaspoon dried dill weed
• 1 package (11 to 12 oz) frozen breaded fish fillets

Details

Servings 6
Adapted from bettycrocker.com

Preparation

Step 1

1.Heat oven to 425°F. In ungreased 8-inch square (2-quart) glass baking dish, mix potatoes, sauce mix from potatoes, boiling water, milk, butter, carrots and dill weed. Arrange fish fillets on top.
2.Bake uncovered 30 to 35 minutes or until potatoes are tender.