Wilmas Fish Casserole Food

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WILMA'S FISH CASSEROLE



Wilma's Fish Casserole image

This casserole can be changed by varying the herbs used to flavor it.

Provided by Wilma Scott

Categories     Seafood     Fish

Time 1h20m

Yield 8

Number Of Ingredients 12

3 cups soft bread cubes
1 onion, minced
1 pinch salt
1 pinch dried basil
1 pinch dried thyme
1 pinch ground savory
1 pinch dried marjoram
2 (10.75 ounce) cans condensed cream of mushroom soup
½ cup butter
½ cup milk
1 ½ pounds haddock fillets
1 cup crushed buttery round crackers

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch baking dish.
  • Mix the diced bread, onion, salt and herbs together.
  • Combine the soup with milk, stirring until creamy.
  • In the bottom of the prepared dish, layer half of the fish, half of the bread mixture and half of the soup mixture. Repeat layers and cover top with cracker crumbs and dot with butter.
  • Bake uncovered in a preheated oven for 1 hour or until fish is flaky with a fork.

Nutrition Facts : Calories 338.4 calories, Carbohydrate 20.4 g, Cholesterol 80.1 mg, Fat 19.6 g, Fiber 1 g, Protein 19.8 g, SaturatedFat 9.2 g, Sodium 816.1 mg, Sugar 3.6 g

MARITIME (CANADA) SEAFOOD CASSEROLE



Maritime (Canada) Seafood Casserole image

This is a seafood casserole recipe that we often make at Christmas or New Year's. We live in on the east coast of Canada so we have good access to seafood. You can change the quantities or types of seafood used. I usually don't use the crab meat, but increase the amount of lobster and shrimp I use. You can use haddock or salmon in it also. I usually use whatever I have on hand. The important thing is to use approximately the same volume of fish as stated in the recipe. I usually serve it over the flaky pastry shells, but you can also serve it in crepes or just by itself on the plate.

Provided by Chef burnt toast

Categories     Canadian

Time 1h10m

Yield 1 casserole, 8 serving(s)

Number Of Ingredients 16

2 cups water
1 cup chopped celery
3/4 cup finely chopped onion
1/2 lb shrimp
1/2 lb scallops
1 1/2 cups cooked lobster meat
1 1/2 cups cooked crabmeat
3 tablespoons butter
3 tablespoons all-purpose flour
1 cup light cream
1 1/2 cups shredded cheddar cheese
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 cup shredded cheddar cheese
1/2 cup fresh breadcrumb (or cracker crumbs)
2 tablespoons melted butter

Steps:

  • In a saucepan, bring the water to a boil, cook celery, and onions until tender (about 6 minutes).
  • Using slotted spoon transfer vegetables to a large bowl.
  • In same saucepan and water, poach scallops over low heat until firm and opaque (aobut 3 minutes).
  • Add shrimp and cook about 4 minutes.
  • Drain seafood, reserving 3/4 cup of cooking liquid. This liquid amount is based on the original serving size. Increase liquid accordingly.
  • Place all seafood into large bowl.
  • In large saucepan, melt butter over medium heat.
  • Add flour and cook, stir for 2 minutes.
  • Gradually whisk in 3/4 cup of cooking liquid and cream, cook until thick. This liquid amount is based on the original serving size. Increase liquid accordingly.
  • Stir in cheese until melted.
  • Add seafood, season with salt and pepper.
  • Transfer into 3.5 L casserole dish.
  • Make topping by melting 2 tablespoons butter and stirring in the 1cup shredded cheddar cheese and 1/2 cups of bread crumbs. Keep in mind this topping is for original recipe.
  • Spread topping over casserole.
  • You can refrigerate the casserole at this point for up to 8 hours, or
  • Bake uncovered in 325oF oven 35-45 minutes or until bubbly around edges. Let stand 5 minutes.

WILMA'S MEXICAN CASSEROLE



Wilma's Mexican Casserole image

Make and share this Wilma's Mexican Casserole recipe from Food.com.

Provided by True Texas

Categories     One Dish Meal

Time 50m

Yield 8 serving(s)

Number Of Ingredients 10

2 lbs ground beef
1 onion white, chopped
1 (10 ounce) can cream of mushroom soup
1 (4 1/2 ounce) can taco sauce
1 (11 ounce) can enchilada sauce
1 (4 ounce) can green chilies (small)
1/4 cup water
12 corn tortillas, torn in pieces
1/4 teaspoon salt
1 cup cheddar cheese, grated

Steps:

  • Brown meat with onions, drain fat.
  • Add all the remaining ingredients except the cheese and tortillas.
  • Grease a large casserole dish.
  • Now alternate torn tortillas, the meat and soup mixture then the cheese. You can do this twice. I like to end with the cheese or save some of the cheese for the top.
  • Top with remaining cheese. Bake in 350° oven for 30 minutes.

Nutrition Facts : Calories 440.5, Fat 25.5, SaturatedFat 10.3, Cholesterol 91.9, Sodium 844.7, Carbohydrate 24.5, Fiber 3, Sugar 3.6, Protein 28

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