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Wilma's Fish Casserole

  • Prep

    20 m
  • Cook

    1 h
  • Ready In

    1 h 20 m
Wilma Scott

Wilma Scott

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 338 kcal
  • 17%
  • Fat:
  • 19.6 g
  • 30%
  • Carbs:
  • 20.4g
  • 7%
  • Protein:
  • 19.8 g
  • 40%
  • Cholesterol:
  • 80 mg
  • 27%
  • Sodium:
  • 865 mg
  • 35%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch baking dish.
  2. Mix the diced bread, onion, salt and herbs together.
  3. Combine the soup with milk, stirring until creamy.
  4. 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.
  5. Bake uncovered in a preheated oven for 1 hour or until fish is flaky with a fork.
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Reviews

MARDO8
27

MARDO8

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.

Sharon
10

Sharon

1/26/2008

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.

igualla
4

igualla

7/15/2011

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.

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