|Frozen haddock fillets||1 Pound|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|All purpose flour||2 Tablespoon|
|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.