Fish Casserole

Bass fillets (enough to cover bottom of flat 2 quart casserole)
Milk, to cover fish
1/4 lb butter
1 bell pepper, minced
1/4 cup celery, minced
1 tbs parsley minced
1 tbs green onions, minced
2 cans shrimp soup
1 small can shrimp
1 can sliced mushrooms
Juice of one lemon
1/2 cup milk
Salt, Red Pepper, Worcestershire

Soak fillets in milk 2 to 3 hours. Dip in flour and brown in butter. Place in baking dish. Saute bell pepper, celery parsley and green onions in butter until limp. Add soup, shrimp, mushrooms, lemon juice, milk, and seasonings to taste. Pour over fillets and bake at 350F for 30 to 40 minutes.

Serves 6.

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Casseroles - Quiches

Cajun Country -- New Iberia, Louisiana