Michigan Baked Fish Casserole

Name: Michigan Baked Fish Casserole
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6 serving(s)
Ingredients: 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

Submitted by ratherbeswimmin

"Simple home cooking."

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Ready In:: 1hr
Ingredients:: 13
Serves:: 6

ingredients

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

directions

Preheat oven to 325°; butter a 2-quart casserole and set aside.
In a medium skillet, heat 2 tablespoons butter over medium heat; brown the Canadian bacon briefly on each side; transfer bacon to a plate.
Melt another 2 tablespoons butter in the skillet, add in onion, mushrooms, and breadcrumbs; stir for about 5 minutes.
Scrape mixture evenly over the bottom of the prepared casserole.
Arrange the fish fillets over the top; arrange the bacon slices over the fish.
In a small saucepan, melt the remaining 2 tablespoons butter over medium heat; add in flour and whisk for 1 minute.
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.
Pour sauce evenly over the casserole; arrange the tomatoes over the top.
Cover and bake about 30 minutes, until bubbly.