Butter-Crumb Cod Casserole
rec.food.cooking/Gloria Puester (2002)

This one's a keeper! (Not canned, fish, though.) Easy and delicious, works with any firm white fish but best with cod.

1 1/4 cups coarsely crushed cracker crumbs
(Ritz or Town House provide the best flavor)
1/2 cup melted butter
1/2 cup finely chopped celery
1/2 cup finely chopped green (bell) pepper
1/4 cup finely chopped green or mild onion
1/4 cup finely chopped parsley
1 tsp. dry mustard
1/2 tsp. salt
3 Tbsp. sliced black olives
3 or more drops Tabasco sauce or other hot sauce
1/4 cup milk

1 lb. to 1 1/2 lb. fresh or frozen cod cut into 1 inch cubes
(You can do this with more fish but need to adjust the remaining ingredients and casserole size proportionally.)

Preheat oven to 350 degrees F.

In a large bowl, combine all ingredients, adding fish last. Mix well.

Turn into 1 1/2 quart buttered baking dish. Bake 20-30 minutes, or until fish flakes easily and crumbs are golden brown. Serve with lemon wedges, salad, and oven-browned potatoes.