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5 Delicious Fish Casserole Recipes

Want a delicious, filling entrée you can whip up in a hurry? Turn your fresh catch into a hearty, one-dish meal with these fish casserole recipes

5 Delicious Fish Casserole Recipes
5 Delicious Fish Casserole Recipes
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Like many folks, I prefer my fish dredged in seasoned cornmeal and cooked in a deep fryer. There are times, however, especially when the fishing gods have been kind and my freezer contains lots of fillets or pan-dressed fish, when I like to prepare fish in a different manner for a change of pace.

One quick and easy way I really like is whipping up a casserole of some sort – a hearty one-dish meal that can be prepared for cooking in a half hour or less and leaves me feeling full and satisfied after dinner.

The type of fish you use in these recipes can be any kind you have on hand. Catfish is especially good, but you won’t be disappointed if you substitute bream, crappie, walleye, white bass, striper or any tasty saltwater species. Freshwater drum and redfish are two of my casserole favorites.

You can use frozen fillets if necessary, but for the very best flavor, use fresh fish whenever possible. When you have an option, use fresh herbs, vegetables and other ingredients as well. Fresh ingredients always make a casserole extra savory.


The cooking times given here are just guidelines. Be careful never to overcook the fish or it will get tough. Check the fish several times during cooking, and when the casserole ingredients are heated through and the fish is easily flaked with a fork, your dinner is ready. Enjoy!


Swiss Fish Casserole Recipe

Serves: 3-4
Prep time: 20 minutes
Cook time: 25 minutes

Ingredients:

  • 1 tablespoon butter
  • 1 large onion, chopped fine
  • 2 cups boneless fish, cooked and flaked
  • ¾ cup fine bread crumbs, plain or seasoned
  • ½ cup shredded Swiss cheese
  • 3 tablespoons fresh chopped parsley
  • 2 tablespoons lemon juice
  • 1 tablespoon Cajun seasoning
  • ¼ teaspoon pepper
  • 2 large eggs, beaten slightly

Directions:

  1. Preheat the oven to 400 degrees and lightly grease a shallow casserole or 9-inch round baking dish.
  2. Heat the butter in a skillet over medium heat. Add onion and cook until tender. Set aside to cool.
  3. In large bowl, mix together fish, 1/2 cup bread crumbs and cheese. Add cooled onions. Mix well. Add parsley, lemon juice, Cajun seasoning and pepper. Toss slightly. Add beaten eggs and mix. Spoon the mixture into the casserole dish and top with the remaining bread crumbs.
  4. Bake for 25 minutes or until done.





Fish, Rice and Tomato Casserole Recipe

Serves: 3-4
Prep time: 15 minutes
Cook time: 55 minutes

Ingredients:

  • 1 (16-ounce) can tomatoes
  • 1 cup chicken bouillon
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 4 tablespoons butter, melted
  • ½ cup uncooked rice
  • 1 pound fish fillets
  • ½ teaspoon crushed tarragon
  • ½ teaspoon crushed basil
  • ½ lemon, thinly sliced

Directions:


  1. In a shallow 2-quart casserole, mix tomatoes, bouillon, salt, pepper and 2 tablespoons butter. Stir in the rice.
  2. Cover and bake at 350 degrees for 40 minutes or until rice is just tender.
  3. Lay the fish fillets over the rice and brush with the remaining butter. Sprinkle with tarragon and basil. Arrange the lemon slices, cut in halves, on the fish.
  4. Bake uncovered for 15 minutes or until the fish flakes easily.

Fish and Scallops Casserole Recipe

Serves: 4-5
Prep time: 20 minutes
Cook time: 40-50 minutes

Ingredients:

  • 3 tablespoons butter or margarine
  • ½ cup diced green pepper
  • ½ cup diced onion
  • ¼ cup diced celery
  • ½ pound fish fillets
  • ½ pound scallops
  • 1 (5-ounce) can evaporated milk
  • 1 (10 ¾-ounce) can cream of shrimp soup
  • ¼ pound cooked peeled shrimp
  • 1 (4-ounce) jar diced pimentos
  • ½ teaspoon white pepper
  • 1 teaspoon seasoned salt

Directions:

  1. Heat butter in a skillet and sauté pepper, onion and celery until tender. Cut fish in bite-sized pieces, and place on top of the onion mixture. Cover and simmer about 5 minutes.
  2. Cut each scallop into 2 or 3 pieces. Add to the pan and cook 5 minutes more. Add the evaporated milk, cream of shrimp soup, shrimp, pimentos and seasonings. Pour into a greased casserole.
  3. Cool, cover and refrigerate overnight. Add a few pats of butter to the top.
  4. Bake 30 to 40 minutes in a preheated 350-degree oven.

Easy Fish and Broccoli Casserole

Serves: 4
Prep time: 5 minutes
Cook time: 12-15 minutes

Ingredients:

  • 1 (10-ounce) package frozen broccoli florets, cooked 3 minutes and drained
  • 1 cup cooked, flaked fish
  • 1 (10 ¾-ounce) can cream of mushroom soup
  • ½ cup milk or half and half
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • ½ cup crushed potato chips
  • Parsley, to garnish

Directions:

  1. Place broccoli spears in a single layer in a well-greased, 1 ½-quart, shallow casserole dish.
  2. Combine fish, soup, milk, salt and pepper. Spread fish mixture over broccoli. Sprinkle potato chips on top of the fish mixture.
  3. Bake in a preheated 425-degree oven for 10 to 12 minutes or until thoroughly heated. Garnish with parsley.

Microwave Fish, Potato and Onion Casserole

Serves: 4
Prep time: 10 minutes
Cook time: 30 minutes

Ingredients:

  • 4 medium potatoes
  • 3 medium onions
  • ½ cup melted butter
  • 1 to 1 ½ pounds fish fillets
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 8 ounces sour cream
  • 1 (10 ¾-ounce) can cream of mushroom soup
  • ½ cup dried bread crumbs
  • Paprika
  • ½ pound Velveeta cheese, cubed

Directions:

  1. Wrap potatoes and onions in plastic wrap; make a small vent hole in the wrap of each and cook in a microwave oven for 12 minutes.
  2. Allow to cool and cut in slices. Lay the slices on all sides of a large square or rectangular baking dish, and brush with butter. Place fish fillets on the bottom of the dish and season with salt and pepper.
  3. Mix sour cream and mushroom soup, and pour over all. Sprinkle on bread crumbs and Velveeta cheese, then season to taste with paprika.
  4. Microwave about 18 minutes on high, then allow to sit about 3 minutes before serving.

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