Recipe by Wilma Scott
"This casserole can be changed by varying the herbs used to flavor it."
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soft bread cubes
2 (10.75 ounce) cans
condensed cream of mushroom soup
1 1/2 pounds
crushed buttery round crackers
Made this for ladies luncheon. Substituted cod for haddock. Very easy, would add a litttle more seasonings next time. Guestes all loved it. Also husband enjoyed leftovers.
I thought it was pretty pasty with all of those breadcrumbs in the layers...I would not recommend wasting fish to make this recipe. Maybe just use the soup, but leave out the breadcrumb part.
Awesome!!! I useded only 1 can of soup. I added 1 can milk. I ran out of bread. I had about 2 cups diced bread so I used flavored croutons. Didn't have marjoram. Used Old Bay. Used lemon pepper directly on fish. Its a keeper. Served with spinach rice.
I sprinkled the fish with some garlic wine seasoning and was generous with my "pinches" of herbs and seasonings with the bread crumbs. I used sourdough bread, adding a little Beau Monde seasoning, to make bread cubes, which for us pushed the dish from 4 stars to 5.
This casserole is great! It is the only way I can get my family to eat fish.
Excellent. The family loved it. No leftovers either!
I thought this was excellent. I follwed the recipe exactly. It was awesome. Will definitely make it again!
I liked this recipe, I think that it would be really good for people who don't like the tase of fish. I used cheese flavoured ritz crackers on top, my husband liked it but said it wasn't his favourite, he would have rather you could taste the flavour of the fish more.
* Percent Daily Values are based on a 2,000 calorie diet.
Wilma's Fish Casserole
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 176
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