Baked Fish Casserole

Recipe by Jill L. Margaritta

Need a change from boring, basic fish? My family loves this recipe. I have been told it is "to die for". I have made it several times (changing the type of fish fillets). My favorites are salmon and walleye. 2 lbs of fillets is an estimate. You will need enough fish to line the bottom of a 9 by 13 cake pan.

Top Review by GreenFish

Although this recipe calls for 3 cheeses and cream of mushroom soup, the dish itself does not feel heavy or overly rich. We both really enjoyed this one. A minor alteration - we used gluten-free bread and crumbled it on top in lieu of the ritz crackers. I'll use more seasoned salt next time! Thanks, Jill L.

Ingredients Nutrition


  1. Sautee onions and mushrooms in butter.
  2. Add some Lawry's Seasoning Salt.
  3. Sautee until onions are tender and transparent.
  4. Add the soup, cheeses, salt & pepper to taste, Lawry's Seasoning to taste, garlic powder to taste, basil, crab, milk or wine.
  5. Simmer until creamy.
  6. Line fish in a single layer in a greased 9 by 13 pan.
  7. Sprinkle some salt on the fish.
  8. Pour cheese mixture over the fish.
  9. Sprinkle enough crushed crackers to cover the sauce.
  10. Top off by sprinkling grated parmesean cheese over the top.
  11. Bake uncovered in a 350 degree oven for 30 to 40 minutes(or until fish flakes with a fork).
  12. Serve immediately.

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