This casserole can be changed by varying the herbs used to flavor it.

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Recipe Summary

prep:
20 mins
cook:
1 hr
total:
1 hr 20 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch baking dish.

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  • 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.

Nutrition Facts

338 calories; protein 19.8g 40% DV; carbohydrates 20.4g 7% DV; fat 19.6g 30% DV; cholesterol 80.1mg 27% DV; sodium 816.1mg 33% DV. Full Nutrition

Reviews (18)

Read More Reviews

Most helpful positive review

Rating: 4 stars
11/15/2003
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. Read More
(27)

Most helpful critical review

Rating: 1 stars
07/16/2011
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. Read More
(4)
21 Ratings
  • 5 star values: 6
  • 4 star values: 11
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 2
Rating: 4 stars
11/15/2003
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. Read More
(27)
Rating: 5 stars
01/26/2008
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. Read More
(10)
Rating: 4 stars
05/30/2005
Excellent. The family loved it. No leftovers either! Read More
(4)
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Rating: 4 stars
01/06/2006
This casserole is great! It is the only way I can get my family to eat fish. Read More
(4)
Rating: 5 stars
03/09/2009
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. Read More
(4)
Rating: 1 stars
07/15/2011
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. Read More
(4)
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Rating: 4 stars
07/24/2009
This was quite good. I did use flounder instead of haddock (as it's what we had) and my pinches were about 1/2 tsp each. I also didn't have any marjoram so I used 1/4 tsp of white pepper instead. (No not really an exact substitution but it worked!) And I reduced the butter to 1/4 cup rather than the 1/2 it calls for. Everything else I kept the same and it turned out quite well. It was enjoyed by the whole family and I'd make it again! Read More
(3)
Rating: 4 stars
09/08/2009
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. Read More
(3)
Rating: 5 stars
11/03/2008
Delicious. I didn't have savory so I just used white pepper. I added a little dried cumin and rosemary along with the basil but I didn't have marjoram. I also used crushed Cheez-it hot and spicy crackers instead of butter crackers. Next time I think I will used cooked diced white potatoes also. It tasted great. Read More
(3)