Baked Haddock Casserole au Gratin
Haddock is smothered in a creamy mushroom sauce then topped with cheddar cheese and breadcrumbs then baked until tender, bubbly and golden brown.
Servings 4
Calories 260kcal
Ingredients
- 1½ pounds haddock (2 filets)
- ½ tsp salt
- ½ tsp pepper
- ½ tsp Old Bay seasoning (optional)
- 2 tbsp butter
- ½ cup red bell pepper chopped
- ½ cup onion chopped
- 1 cup mushrooms sliced
- 10 oz can condensed cream of mushroom soup (284mL)
- 1 cup milk
- 2 tbsp capers (optional)
- 1 cup grated cheddar cheese
Topping
- ½ cup breadcrumbs
- 1 tbsp melted butter
Instructions
- Preheat oven to 375 °F and grease a 9x9” baking dish
- Pat dry the haddock with paper towels. Cut each filets in half then arrange in the baking dish. Sprinkle with the seasonings (salt, pepper, Old Bay).
- Melt the butter in a medium saucepan, add the red pepper and onions then sauté for about two minutes. Stir in the condensed soup, milk and mushrooms and heat until smooth.
- Pour the sauce mixture over the haddock. Then evenly distribute the capers.
- Sprinkle with the grated cheese.
- Mix the breadcrumbs with the melted butter then distribute evenly over the top of the casserole.
- Bake uncovered for 30 to 35 minutes or until the fish cooks and flakes easily. The topping should be golden brown.
- Remove from the oven and let stand 5 minutes before serving. Garnish with fresh parsley or dill and serve with lemon wedges.