Michigan Baked Fish Casserole |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Simple home cooking. Ingredients:
6 tablespoons butter |
6 slices canadian bacon |
1 medium onion, chopped |
1/2 lb fresh mushrooms, chopped |
1/4 cup dry breadcrumbs |
1 1/2-2 lbs fresh small fish fillets (whitefish, perch, bass, or trout) |
6 tablespoons all-purpose flour |
1 cup milk |
1 cup shredded sharp cheddar cheese |
1/2 teaspoon dried oregano |
salt |
black pepper |
2 medium ripe tomatoes, sliced |
Directions:
1. Preheat oven to 325°; butter a 2-quart casserole and set aside.
2. In a medium skillet, heat 2 tablespoons butter over medium heat; brown the Canadian bacon briefly on each side; transfer bacon to a plate.
3. Melt another 2 tablespoons butter in the skillet, add in onion, mushrooms, and breadcrumbs; stir for about 5 minutes.
4. Scrape mixture evenly over the bottom of the prepared casserole.
5. Arrange the fish fillets over the top; arrange the bacon slices over the fish.
6. In a small saucepan, melt the remaining 2 tablespoons butter over medium heat; add in flour and whisk for 1 minute.
7. Gradually whisk in milk until the mixture is smooth; then add the cheese and oreagano; season with salt and pepper; stir until the cheese melts.
8. Pour sauce evenly over the casserole; arrange the tomatoes over the top.
9. Cover and bake about 30 minutes, until bubbly.
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