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  Frozen haddock fillets 1 Pound
  Chopped onion 1⁄4 Cup (4 tbs)
  Butter/Margarine 1⁄4 Cup (4 tbs)
  All purpose flour 2 Tablespoon
  Salt 1⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon
  Milk 1 1⁄2 Cup (24 tbs)
  Shredded sharp american cheese 4 Ounce
  Sour cream sauce mix 1 1⁄2 Ounce (1 Envelope)
  Frozen peas 1 Cup (16 tbs), thawed
  Canned mushroom stems and pieces 4 Ounce, drained (1 Can)
  Soft bread crumbs 1 1⁄2 Cup (24 tbs)

In large skillet barely cover haddock with water.
Simmer gently till fish flakes with a fork, 12 to 15 minutes; drain.
Break fish into large chunks; set aside.
Meanwhile, in large saucepan cook onion in 2 tablespoons of the butter or margarine till tender but not brown.
Blend in flour, salt, and pepper.
Add 1 cup of the milk all at once.
Cook and stir till thickened and bubbly.
Remove from heat.
Add cheese; stir till melted.
Using the remaining 1/2 cup milk, prepare sauce mix according to package directions.
Stir in cheese sauce, fish, peas, and mushrooms.
Turn into six 8-ounce shallow casseroles.
Melt remaining 2 tablespons butter; toss with bread crumbs to combine.
Sprinkle atop casseroles.
Bake, uncovered, at 400° for 15 to 20 minutes.
Garnish each with parsley and paprika, if desired.

Recipe Summary

Main Dish

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Highbrow Haddock Recipe