Recipe: Layered Fish Casserole with Herbs

Layered Fish Casserole with Herbs
Makes 8 servings

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

3 cups diced fresh bread (about 7 slices)
1 pinch salt
dried herbs "to taste" (basil, thyme, savory, rosemary etc.)
2 cans cream of mushroom or shrimp bisque soup
1/2 cup milk
1 1/2 pounds haddock fillets cut into 2-inch strips
1 cup cracker crumbs
1/2 cup butter or margarine

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, at 350 degrees F (175 degrees C) for 1 hour.