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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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We call this recipe Mock Lobster Casserole because it turns haddock into something fancy. The canned soup lends a creamy touch, making the dinner seem indulgent even though it's actually quite light.Dorothy Bateman of Carver, Massachusetts Ingredients:
2 pounds haddock fillets |
1 can (10-3/4 ounces) condensed cream of shrimp soup, undiluted |
2 tablespoons lemon juice |
2 tablespoons sherry or reduced-sodium chicken broth |
2 tablespoons finely chopped onion |
4-1/2 teaspoons butter |
2 garlic cloves, minced |
1/4 cup dry bread crumbs |
1/4 teaspoon worcestershire sauce |
Directions:
1. Place the fillets in a 13-in. x 9-in. baking dish coated with cooking spray. In a small bowl, combine the soup, lemon juice and sherry or broth. Pour over fillets. Bake, uncovered, at 350° for 20 minutes.
2. In a small nonstick skillet, saute onion in butter for 2 minutes. Add garlic; cook 1 minute longer. Stir in bread crumbs and Worcestershire sauce. Sprinkle over fillets. Bake 5-10 minutes longer or until fish flakes easily with a fork. Yield: 6 servings.
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