|Haddock fillets||1 Pound|
|Flour||1⁄2 Cup (8 tbs)|
|Cream of mushroom soup||1 Can (10 oz) (Or 1 Tin)|
|Canned lobster||11 Ounce, liquid reserved (1 Large Tin)|
|Canned oysters||2 Can (20 oz), drained (Or 2 Tins)|
|Oysters||2 Can (20 oz), drained (2 Tins)|
|Cooked rice||1 1⁄3 Cup (21.33 tbs)|
|Buttered bread crumbs||1 1⁄2 Cup (24 tbs)|
1.Preheat oven to 350 degrees F.
2.In a pot, add milk, scallops and fillets.
3.Let simmer for 8 minutes.
4.Drain the fish and save the liquid.
5.Now heat some butter and mix flour in it.
6. Add the lobster liquid and mix well into the soup.
7. Now add in the milk.
8.Cook over medium heat until the soup thickens.
9.Take the casserole, layer with 1/3 of the sauce.
10.Followed by layers of 1/2 portion of rice, 1/2 of the fish mixture.
11.Repeat the layers again and top with the rest of the sauce.
12.Top with buttered bread crumbs.
13. Bake for 45 minutes.
14. Serve scooped from the dish.