Michigan Baked Fish Casserole

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 6 tablespoons butter
• 6 slices canadian bacon
• 1 medium onion, chopped
• 1/2 lb fresh mushrooms, chopped
• 1/4 cup dry breadcrumbs
• 1 1/2-2 lbs fresh small fish fillets (whitefish, perch, bass, or trout)
• 6 tablespoons all-purpose flour
• 1 cup milk
• 1 cup shredded sharp cheddar cheese
• 1/2 teaspoon dried oregano
• salt
• black pepper
• 2 medium ripe tomatoes, sliced

Recipe

• 1 preheat oven to 325°; butter a 2-quart casserole and set aside.
• 2 in a medium skillet, heat 2 tablespoons butter over medium heat; brown the canadian bacon briefly on each side; transfer bacon to a plate.
• 3 melt another 2 tablespoons butter in the skillet, add in onion, mushrooms, and breadcrumbs; stir for about 5 minutes.
• 4 scrape mixture evenly over the bottom of the prepared casserole.
• 5 arrange the fish fillets over the top; arrange the bacon slices over the fish.
• 6 in a small saucepan, melt the remaining 2 tablespoons butter over medium heat; add in flour and whisk for 1 minute.
• 7 gradually whisk in milk until the mixture is smooth; then add the cheese and oreagano; season with salt and pepper; stir until the cheese melts.
• 8 pour sauce evenly over the casserole; arrange the tomatoes over the top.
• 9 cover and bake about 30 minutes, until bubbly.