Reviewed: Apr. 14, 2012

This was simply fantastic! So easy and SO SO SO delicious! I served it with peas and roasted potatoes...but mashed potatoes would be wonderful, too. I used 2 cans of mushroom soup (instead of one), and I got this wonderful sauce (that tasted fantastic over the potatoes and peas!!) I only used 3/4 of an onion because it seemed like enough at the time - but now wish I had used more, as they were a nice addition (even my husband, who isn't a big fan of lots of onion, even remarked on how he enjoyed the onions). Also - I made this in a large baking dish, so I had a single layer of fish on the bottom. Not sure if that matters. This gets HIGH marks with us!

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Reviewer:

Domestic Sunday

Cooking Level: Intermediate

Reviewed: Mar. 6, 2012

I'm from Nova Scotia too and have been making this recipe since I learned it in a Jr. High Home Economics class! My recipe is the same but uses slightly less fish and a lot less onion, plus a tablespoon of lemon juice. It can be baked at 450 for only 15 minutes or so. (In case you're in more of a rush!) It is also good with scallops or any other whitefish (cod, etc.) I usually serve it with rice and a steamed veggie such as broccoli, carrots or green beans. Going to try to make it in the slow cooker today!

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Reviewer:

JEdison

Reviewed: Jan. 9, 2012

This was very delicious. I took advice from other reviewers and added broccoli. I also substituted green onions instead of regular onions. I steamed the broccoli for 10 mins before adding it to the fish. Then spooned the soup over fish and broccoli,added cheddar cheese and for a nice twist topped it off with crushed Ritz crackers. Baked 350 for 30 mins. My fiancee doesn't care for fish but he really liked this and had seconds.

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Reviewer:

Love To Bake

Reviewed: Nov. 5, 2011

I liked this recipe. I used cod instead of haddock and it worked well. I would saute the onions first next time and use less of them.

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Reviewer:

mdl0423

Reviewed: Oct. 28, 2011

Wonderful and Easy. My 8 yr old said "Most Awesomest Fish". I sauteed a can of mushrooms with the onions. Sprinkled the fish with Mrs. Dash with the salt/pepper. Layered 1 lb of shrimp on top of fish, then onions, soup, and cheese. Thanks for the recipe- this one is a keeper!

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Reviewer:

laineylou

Reviewed: Sep. 12, 2011

I think the recipe as-is is okay so I added a layer of boxed bread stuffing (stove top stuffing) and I mixed a bit of celery powder into the the soup. I've also had it with scallops added to the white fish....wishing I had some this time around :)

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Reviewer:

MELMI

Reviewed: Aug. 4, 2011

Great recipe as is. We served it with mashed sweet potatoes and brussel sprouts. Thanks, Susan from Barbara in Nova Scotia

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Reviewer:

Nana Barb

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Cooking Level: Expert

Home Town: Bedford, Nova Scotia, Canada

Reviewed: Jul. 19, 2011

I used brussel sprouts and Brie and it was delicious. Except the use of sodium-filled canned soup concerns me and I would like to adapt with that new Greek yogurt that is everywhere now and sauteed mushroom and onion and fresh herbs!

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Reviewer:

DCLisa01

Reviewed: Nov. 18, 2010

My husband absolutely love this!! As others sugested, great to add veggies. I usualy add carrots and bok choy. Also, I sprinkle lime juice onto the fih to eliminate the fishy smell/taste.

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Sachie

Cooking Level: Intermediate

Reviewed: Sep. 29, 2010

I don't ever write review, this it the first time I've served something to my husband and neither he nore I could eat more then a few bites. Had to take my husband out for dinner. Don't waste your time....not very good!!

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