Michigan Baked Fish Casserole

Simple home cooking.

• Ready In: 1 hr
• Serves: 6

Ingredients

• 6  tablespoons butter
• 6  slices Canadian bacon
• 1  medium onion, chopped
• 1⁄2 lb fresh mushrooms, chopped
• 1⁄4 cup  dry breadcrumbs
• 1 1⁄2-2  lbs  fresh small  fish fillets (whitefish, perch, bass, or trout)
• 6  tablespoons all-purpose flour
• 1  cup milk
• 1  cup  shredded sharp cheddar cheese
• 1⁄2 teaspoon dried oregano
•  salt
•  black pepper
• 2  medium  ripe tomatoes, sliced

Directions

1. Preheat oven to 325°; butter a 2-quart casserole and set aside.
2. In a medium skillet, heat 2 tablespoons butter over medium heat; brown the Canadian bacon briefly on each side; transfer bacon to a plate.
3. Melt another 2 tablespoons butter in the skillet, add in onion, mushrooms, and breadcrumbs; stir for about 5 minutes.
4. Scrape mixture evenly over the bottom of the prepared casserole.
5. Arrange the fish fillets over the top; arrange the bacon slices over the fish.
6. In a small saucepan, melt the remaining 2 tablespoons butter over medium heat; add in flour and whisk for 1 minute.
7. Gradually whisk in milk until the mixture is smooth; then add the cheese and oreagano; season with salt and pepper; stir until the cheese melts.
8. Pour sauce evenly over the casserole; arrange the tomatoes over the top.
9. Cover and bake about 30 minutes, until bubbly.