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Fish Casserole

1 1/2 lbs. clear Haddock or Scallops, cooked


White Sauce:
1 1/2 cups milk
4 Tbsp. butter
4 Tbsp. flour
Salt and pepper
1 small can tomato sauce
1/2 small package Velveeta cheese
Stuffed olives, cut up as desired


Make sauce and add tomato sauce, cheese, and olives, then boiled fish. Put in casserole; top with crumbs and heat in moderate oven.





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