Description
This casserole can be changed by varying the herbs used to flavor it.
Ingredients
- 3 cups soft bread cubes
- 1 onion, minced
- 1 pinch salt
- 1 pinch dried basil
- 1 pinch dried thyme
- 1 pinch ground savory
- 1 pinch dried marjoram
- 2 (10.75 ounce) cans condensed cream of mushroom soup
- ½ cup butter
- ½ cup milk
- 1 ½ pounds haddock fillets
- 1 cup crushed buttery round crackers
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9×13 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 mixture and half of the soup mixture. Repeat layers and cover top with cracker crumbs and dot with butter.
- Bake uncovered in a preheated oven for 1 hour or until fish is flaky with a fork.
Prep Time: 20 mins
Cook Time: 1 hr
Total Time: 1 hr 20 mins
Servings: 8