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Wilma's Fish Casserole |
"This casserole can be changed by using varying the herbs used to flavor it."
Ingredients :
- 3 cups smooth bread cubes
- 1 onion, minced
- 1 pinch salt
- 1 pinch dried basil
- 1 pinch dried thyme
- 1 pinch floor savory
- 1 pinch dried marjoram
- 2 (10.75 ounce) cans condensed cream of mushroom soup
- half cup butter
- 1/2 cup milk
- 1 half of pounds haddock fillets
- 1 cup crushed buttery spherical crackers
Instructions :
Prep : 20M | Cook : 8M | Ready in : 1H20M |
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- Preheat oven to 350 tiers F (one hundred seventy five tiers C). Lightly grease one 9x13 inch baking dish.
- Mix the diced bread, onion, salt and herbs together.
- Combine the soup with milk, stirring until creamy.
- In the bottom of the prepared dish, layer half of the fish, half of the bread aggregate and half of the soup aggregate. Repeat layers and cowl pinnacle with cracker crumbs and dot with butter.
- Bake exposed in a preheated oven for 1 hour or until fish is flaky with a fork.
Notes :
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