Quick Haddock Casserole
By Yankee Magazine|May 23 2002|
Fast and easy to put together, and everyone loves it. If haddock is not available, substitute any firm white-fleshed fish.
Yield:
6 to 8 servings
Ingredients
2 pounds haddock fillets
1 package (6 ounces) stovetop stuffing mix
1/2 cup (1 stick) margarine, melted
1 can (10-3/4 ounces) condensed cream of mushroom soup
Instructions
Preheat the oven to 350 degrees F. Cut the fillets into pieces that measure 2 inches by 3 inches. Place half the fish in the bottom of a 9-inch square baking dish. Combine the stuffing mix and melted margarine; set aside 1/2 cup. Spoon half of the remaining stuffing mix on top of the fish. Add another layer of fish and another layer of stuffing. Pour the soup over the casserole. Bake for 20 minutes. Spread the reserved 1/2 cup of stuffing over the top and bake for 10 minutes more. Serve hot.
My family was very skeptical about this recipe until they tasted it. It was very good. A definite must try for those who shy away from fish.
Such a good recipe!! I add grated cheddar cheese and finely chopped onion to each layer.
This recipe was inedible. I kept reading it over to see it I left out and ingredient or step. What a waste of food, money and effort.