Fish & Pasta Casserole

Fish & Pasta Casserole

1 1/2 lb. fresh white fish fillets
1 3/4 cup milk
1 1/4 cup fish stock (Knorr’s bouillon is OK)
2 tbls butter
2 tbls flour
1 tbls chopped parsley
1 cup plain yogurt
2 eggs, BEATEN
1/2 lb cooked macaroni (use a small shape or noodles)
1 cup shredded cheddar cheese

Poach fish in milk & stock until opaque. Reserve 1 1/4 cup of the cooking liquid. Melt butter in saucepan, add flour and stir for 2 min (DO NOT BROWN) add reserved cooking liquid and stir until thick. Add fish, parsley, salt & pepper to taste. Pour into 2 quart casserole dish. In a separate bowl, combine yogurt, eggs, 1/3 cup shredded cheese & maccaroni. Mix well. Pour over fish mixture. Sprinkle with remaining cheese. Bake about 30 min. @ 375.