Wilma's Fish Casserole Recipe
Recipes > Seafood > Fish > Wilma’s Fish Casserole

Wilma’s Fish Casserole


Haddock filets baked in mushroom soup and stuffing seasoned with a blend of herbs.


  • 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
  • 1/2 cup butter
  • 1/2 cup milk
  • 1 1/2 pounds haddock fillets
  • 1 cup crushed buttery round crackers


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch baking dish.
  2. Mix the diced bread, onion, salt and herbs together.
  3. Combine the soup with milk, stirring until creamy.
  4. 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.
  5. Bake uncovered in a preheated oven for 1 hour or until fish is flaky with a fork.

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Nutritional Information

Wilma's Fish Casserole

Servings Per Recipe: 8
Amount Per Serving
Calories: 338
% Daily Value *
Total Fat: 30 %
Saturated Fat:
Cholesterol: 27 %
Sodium: 33 %
Potassium: 10 %
Total Carbohydrates: 7 %
Dietary Fiber: 4 %
Protein: 40 %
Vitamin A:
Vitamin C:
Vitamin B6:
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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