Crunchy Fish Noodle Bake
|Fish fillets||1 Pound (Fresh Or Frozen)|
|Canned mandarin orange segment||11 Ounce|
|Canned condensed cream of mushroom soup||10 1⁄2 Ounce|
|Celery||1 Cup (16 tbs), sliced|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped salted peanuts||1⁄2 Cup (8 tbs)|
|Canned chow mein noodles||3 Ounce|
Thaw fish if frozen; pat dry with paper toweling.
Cut into 1-inch pieces.
Drain orange segments; save 1/4 cup syrup.
Save about 1/4 of orange segments for garnish.
Combine soup, reserved orange syrup, remaining orange segments, fish, celery, onion, peanuts, salt, and 1/2 of noodles; mix.
Spread mixture into shallow 1 1/2 quart casserole.
Cover with aluminum foil; crimp it to edges of casserole.
Bake in 350Â°F oven 30 minutes.
Uncover; sprinkle with remaining noodles.
Cook about 10 minutes, until hot and bubbly and fish flakes easily.
Garnish with orange segments.