I use this baked crappie recipe quite regularly.
You will simply need a 9 inch x 3 inch deep caserole dish.
White rice, ( minute rice works great)
1 pound crappie filets
1 can cream of chicken soup
4 - 6 oz monterey jack cheese sliced fairly thin
canned or fresh mushrooms (optional, I do them on half just for the rest of the family, yuck for me)
Peas (canned or frozen)
Corn ( canned or frozen)
Salt
Pepper
Paprika
Oregano
Basil
Parmesan cheese (block or pre grated)
Season to your taste.
Simply put about 1 inch of the precooked rice on the bottom of the caserole dish.
Cover rice with a solid layer of the filets..
Cover filets with a layer of peas, corn, and mushrooms.
Cover that layer with a layer of cheese.
Repeat layering starting with another layer of rice as above.
Layer until just below the top of caserole dish.
Pour on the can of cream of chicken soup and bake at 325 until bubbling and all cheese looks melted. ( Maybe about 30 minutes.)
60 seconds before removing from oven cover surface of caserole with a nice layer of the parmesan cheese. Continue to bake until the parmesan is slightly browned.
Serve with a side of fresh grilled asparagus or seasoned broccoli
Garlic butter dipped 2 inch thick french bread toast.
And sauteed peaches with a dash of vanilla and cinammon brown sugar still warm over a scoop of vanilla ice cream.
Make sure you have a loose fitting pair of pants and a comfy recliner handy for after this meal.:D
It is not about the equipment you have to use,
It is about how you use the equipment you have. :D