Fish casserole recipes
Our top 3 of 10 Fish casserole recipes
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A Winters Night Tuna Casserole
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Tuna Noodle Casserole
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Fishermans Casserole
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Recent recipes
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View all 10 variations
Tips
I add peas as an optional variation,
Ingredients
- 2 Cups Fusilli
- 1 can Flaked White Tuna
- 1 cup Grated Mature Cheddar Cheese
- 1 Can Campbells Cream of Celery Soup
- 1 Can Campbells Cream of Mushroom Soup
- 1 small packet peas
Method
- - Boil 2 cups of pasta until cooked.
- - In casserole dish (suitable for oven, ungreased) mix together Flaked white Tuna (drained), Cream of Celery soup, Cream of Mushroom soup, and 3/4 cup of grated cheese.
- - Drain pasta and add to other ingredients in Casserole dish. Mix Well.
- - Sprinkle remaining cheese on top.
- - Bake, uncovered, at 350C for 30 minutes
- **ENJOY**
Ingredients
- 200g tagliatelle pasta
- 25g butter
- 55g Breadcrumbs
- 400ml canned condensed cream of mushroom soup
- 125ml milk
- 2 celery sticks
- 1 red pepper
- 1 green pepper
- 140g mature cheese
- 2 tbsp fresh parsley
- 200g canned tuna
Method
- Preheat oven to 200 C.
- Cook pasta
- Melt butter in separate saucepan, stir in breadcrumbs then remove from heat.
- Drain pasta. Pour in soup onto pasta over medium heat. Stir in milk celery, peppers, half the cheese and all the parsley. Add tuna, stir gently so as not to break it up. season with salt and pepper. Heat until small bubbles around edge- do not boil.
- Stir pasta into pan, mix with 2 forks. Spoon all into ovenproof dish.
- Stir remaining cheese into buttered breadcrumbs and sprinkle on top.
- bake in oven for 20-25 mins
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Add commentIngredients
- 20 oz Butter
- 1 level tsp Salt
- speck White pepper
- 1 small Bay leaf
- 10 Peppercorns (opptional)
- 6 oz Evaporated milk
- 5 oz single cream
- 2tsps cornflour
- 2 tsps chopped parsley
- 29 oz Can new potatoes
- 1½ lbs White fish
- ½ medium Onion
- ½ a carrot
Method
- Wash and salt the fish, then cut thick fillets into 4-6 pieces. Roll up thinner fillets.
- Grate the carrot and onion finely.
- Heat the butter in the chosen pan/dish add the vegetables the minute it has melted. Stir for a minute or two till they begin to soften then add the fish and turn it over so that it becomes coated with the buttery veg.
- Now add just enough water to cover the bottom of the dish to a depth of 1/4 inch. Sprinkle the fish with salt & pepper, add the bayleaf & peppercron at the side of the pan.
- Cover & simmer very gentle for 20 mins or until the fish looks creamy right through.
- Remove the bayleaf & peppercorns. Put the cornflour in a bowl and stir in the evaporated milk add to the fish. Stir in the poatatoes and allow to bubble for 3 mins
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