HADDOCK CASSEROLE
HADDOCK CASSEROLE
Ingredients
- 1 lb. haddock
- 1 can cream of mushroom soup
- 1 Tbsp. minced onion
- Dash of pepper
- 3/4 c. milk
- 3 c. crushed potato chips
Instructions
- Boil haddock long enough to remove bones. Combine soup, milk and onion and heat until just boiling, stirring constantly. Season to taste. Drain haddock well. Flake and sprinkle with lemon juice. Place alternate layers of chips and fish in well buttered casserole. Save some chips for topping. Pour soup mixture over this and top with chips. Bake in 350 degree oven for 25 minutes.
Notes
Pat Larson
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