Haddock Casserole Recipes

EASY HADDOCK BAKE

Steps:

• Place the fillets in a 13-in. x 9-in. baking dish coated with cooking spray. In a small bowl, combine the soup, lemon juice and sherry or broth. Pour over fillets. Bake, uncovered, at 350° for 20 minutes. , In a small nonstick skillet, saute onion in butter for 2 minutes. Add garlic; cook 1 minute longer. Stir in bread crumbs and Worcestershire sauce. Sprinkle over fillets. Bake 5-10 minutes longer or until fish flakes easily with a fork.

HADDOCK AU GRATIN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly butter a medium or large baking dish.
• Rinse and dry fillets. Season with 1 teaspoon salt and 1/8 teaspoon pepper.
• In a skillet or frying pan, melt butter over medium heat. Saute onion in butter until golden. Stir in flour until completely incorporated. Stir in mustard, 1/2 teaspoon salt, light and heavy creams. Cook until thickened, stirring constantly. Remove from heat and stir in cheeses. Pour sauce over fish and sprinkle with paprika.
• Bake in preheated oven for 30 minutes, until brown and bubbly.

HADDOCK BUBBLY BAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly butter a 2 quart casserole dish.
• Arrange fish fillets in the bottom of the prepared casserole dish, and sprinkle with salt and pepper to taste. Layer onion slices over fish. Spread cream of mushroom soup over all, and top with shredded cheese.
• Bake in preheated oven for about 40 minutes, or until bubbly and fish flakes easily with a fork.

BAKED STUFFED HADDOCK

Steps:

• Sauté onions, celery, and garlic in butter until translucent. Combine thyme, wine, parsley, pepper and Worcestershire sauce. Mix well. Place crushed crackers in large bowl. Pour wine mixture into cooked veggies. Mix well. Combine veggie mixture with crushed crackers. Gently mix in seafood. Cool. Lay 6 oz haddock filet over 4 oz of stuffing. Top with 1 Tblsp dill dressing (see next recipe) and lightly cover dressing with buttered bread crumb. Bake in a casserole dish at 350″ with white wine and a little butter, for 25-18 minutes. For Creamy Dill Dressing: Combine all ingredients in a mixing bowl and whisk to blend. Refrigerate.

HADDOCK CASSEROLE

Steps:

• Spread the 1/2 of the fish out in a buttered casserole dish, single layer.
• Sprinkle the cheese on top of fish.
• Layer whole Ritz crackers on top of cheese to cover the fish.
• Repeat layers, in same order ending with soup.
• Pour the soup on the top and spread with spoon to cover.
• Bake in a 350- 375 dgree oven for approximately.
• 30-40 minutes or until fish is cooked through.

BAKED HADDOCK CASSEROLE

Steps:

• Preheat oven to 375.
• Sprinkle the fish pieces with salt and pepper; arrange in a shallow baking.
• In a saucepan, melt 3 tablespoons butter over medium-low heat; add garlic and mushrooms; saute until mushrooms are tender and golden. Stir in flour until smooth and dissolved into the butter.
• Gradually stir in the sherry, milk, cream, tarragon and paprika. Continue cooking and stirring until thickened.
• Pour evenly over haddock pieces in baking dish.
• In a small bowl, mix together the melted butter, parsley and breadcrumbs; evenly sprinkle bread crumbs over haddock and sauce.
• Bake at 375° for about 25 minutes, or until fish flakes easily with a fork.

NEW ENGLAND BAKED HADDOCK

Steps:

• Preheat oven to 350 degrees.
• Put a spoonful of the melted butter in a baking sheet or dish and spread to coat the bottom.
• Combine the bread crumbs (1 cup) with the rest of the 6 tablespoons of melted butter.
• Salt and pepper both sides of the fish liberally (I used about 1 teaspoon kosher salt and 1/4 teaspoon pepper), and lay in the buttered baking dish.
• Spread bread crumbs - all of them - evenly over the top of the fish. I use my hands to sprinkle it on (it won't really stick like traditional breading - it's more like a topping).
• Bake for 15 minutes, or until fish is cooked thoroughly (and flakes easily).
• Serve with a squeeze of lemon juice and a garnish of fresh parsley, if desired.