Heat oven to 400\u00b0.
Flake fish with fork.
Empty soup into bowl.
Soften cream cheese with sour cream and add slowly to soup. In a 1 1/2-quart casserole, arrange alternating layers of crushed potato chips, fish and sour cream mixture.
Bake 20 minutes.
I usually double recipe.
Preheat oven to 350 degrees.
Melt butter and blend in the lemon juice and sour cream.
Salt and pepper the fish to taste and place in a casserole dish.
Spread the onion rings evenly on top.
Pour the sour cream mixture over fish, spread evenly and top with the cheese.
Bake for 35 minutes or until fish flakes with a fork.
Mix mayo, crushed pot chips and chopped celery. In an oil sprayed casserole dish layer fish, pot chip mixture and top with another layer of fish. Drizzle with melted butter or dot with butter patties. Bake at 375 for 40 minutes or until fish is opaque and flakes easily.
excess water in the fish, the recipe will come out runny
Reheat casserole in microwave oven for about
Clean the fish, don't remove head, keep
br>Shred the cooked cod fish into bite sized pieces, then
dd the peppers, tomatoes and fish fillets cut into pieces; add
Fish:
If your fish fillets are large, you need
Grease a 2 quart casserole.
Place 4 pieces fish on bottom of casserole.
Sprinkle with 1/2 of the walnuts and raisins, then top with 1/2 of the bread crumbs, cheese and garlic.
Drizzle a small amount of oil over all.
Repeat with remaining ingredients.
Add about a 1/2 cup of water through casserole. Cover and bake at 350\u00b0 for 35 to 40 minutes or until fish is heated through and top is brown.
rease an oval 2-quart casserole dish with
tablespoon of
tir in egg yolks, cooked fish, cooked macaroni, and any veggies
Saute onion in butter or margarine.
Add flour and milk.
Cook to thicken.
To prepared sauce, add Cheddar cheese and prepared McCormick sour cream sauce.
Parboil fish, cool, skin and debone, if necessary.
Grease a casserole and put flaked fish into it with precooked peas.
Pour sauce mixture over fish and peas.
Bake 3/4 hour at 350\u00b0 or until bubbly.
Top with buttered bread crumbs.
Mix all ingredients very well until sugar is disolved.
Split the fish into halves and soak them for about 12 hours (more or less) in the refrigerator.
Prepare your fire using charcoal and a mix of old birch (with bark removed) or apple wood or you can use just charcoal.
Place fish in smoker and allow to smoke for about 6-8 hours for smoking, depending on the outside temperature and how hot your smoker gets of course.
Layer the ingredients in a buttered casserole dish.
Dot each layer of fish with butter.
Bake at 325\u00b0 for 35 to 40 minutes.
Soak fish fillets in milk for 3 hours (can be done overnight). Dredge in flour and brown in butter.
Place in casserole.
Saute onions and bell peppers in butter until soft.
Add shrimp and stir until shrimp are pink.
Add soup, mushrooms, lemon juice, sherry and mushroom juice, Lea & Perrins, salt and pepper.
Cook 10 minutes.
Pour over fish and bake for 30 minutes at 300\u00b0.
May be prepared ahead of time and put in refrigerator.
Drain water from tuna fish.
Crush potato chips in bag.
Mix soup with milk.
Alternate layers of potato chips and tuna fish in a greased casserole, pouring part of the soup over each layer. Top with chips and remaining soup.
Bake at 325\u00b0 for 30 minutes.
Prepare macaroni and cheese per package instructions, then add tuna fish, milk, soup and peas; mix all together.
Bake in casserole dish (13 x 9-inch) for 20 minutes.
Cook noodles in boiling, salted water until tender. Drain. Add fish, mushroom soup, liquid and salt. Blend and pour into casserole dish. Sprinkle top with bread crumbs moistened with butter. Bake in preheated 400\u00b0 oven for 25 minutes. Serve hot.
Cook macaroni shells and drain.
Put shells in casserole dish along with can of soup and 1/3 can of water.
Add can of tuna fish, sauteed bell pepper and onion.
Salt and pepper to taste. Cover with Velveeta cheese.
Put in oven at 350\u00b0
for 15 to 20 minutes or until cheese melts.