• Several pounds of cubed red fish
  • Potatoes
  • Green Beans
  • Carrots
  • Onions
  • Cream of Mushroom soup
  • French fried onions
  • 1 roll of crescent roll dough
  • One large can of vegall vegetables


Set the EGG for indirect cooking with the convEGGtor at 400°F.
In a Dutch oven, add the green beans, potatoes, carrots and onions; cover with water and place on the cooking grid and boil until the potatoes and carrots are soft. Remove and drain.
Place cubes of red fish in the Dutch oven. Add the drained boiled vegetables onto the fish. Pour the cream of mushroom soup and spread across the top of the vegetables. Layer on the fried onions.
Roll out crescent roll dough and lay it on top of the other ingredients in the pan. Place the Dutch oven back in the EGG and bake for 30-40 minutes.