Norwegian Fish Casserole

First of all I’d like to apologize for not using the correct cooking terminology – but I AM Norwegian, so I hope I’m forgiven!

Melt the butter in a saucepan, stir in the flour with a whisk and then add the milk, stirring all the while. (If the milk is slightly heated it’s easier to get this lump-free!) Bring it to a boil and let it simmer for a couple of minutes, then add the spices, more or less, however you like it. Then pull off of the heat and let the sauce/base cool for a bit.

Next, stir in egg yolks, cooked fish, cooked macaroni, and anything else you might want to add. I usually put in some chopped leeks, or grated carrots – you get the picture! As I mentioned, everyone has their own way of doing this, so nothing is wrong.

Beat the egg whites until they’re stiff, then carefully fold this into the fish mixture. Put it in a well-greased casserole dish and sprinkle bread crumbs over the top.

Place on the bottom rack. Bake at 390 degrees F for 40-50 minutes. When done, the casserole should be stiff all the way through.

Serve with potatoes, carrots, and melted butter. (Instead of steamed carrots we sometimes use grated carrots – sounds weird, I know.)