Fish Vegetable Bake
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Equipment
- Oven
- Baking Pan (9x9 inch)
Ingredients
- 1 package Vegetable Option, thawed, well drained, (10 oz / 283 g)
- 750 grams Fish Option, steaks, 4 preferred, (1½ lb)
- 1 small onion, thinly sliced, separated into rings
- 1 can Soup Option, (10½ oz / 298 g)
- 1 tablespoon lemon juice
- Seasoning Option
- ⅛ teaspoon black pepper
- 1 medium tomato, sliced
OPTIONS
Vegetable - Use 1 Item
- spinach, chopped
- broccoli, chopped
- cut asparagus
Fish - Use 1 Item
- haddock
- halibut
- salmon
Soup - Use 1 Item
- condensed Cheddar cheese soup, Shortcut
- condensed cream of mushroom soup, Shortcut
- condensed cream of shrimp soup
Seasoning - Use 1 Item
- ¼ teaspoon dried oregano, crushed
- ¼ cup Parmesan cheese, grated
- ½ teaspoon dried dill weed, crushed
Instructions
- Preheat your oven to 180° C (350° F), get out a 9x9 inch baking dish. Add add the Vegetable Option to the pan and spread out evenly.
- Place the Fish Option steaks on top of the vegetable, 4 steaks would be preferred to fit evenly.
- Top the fish with the onion slices.
- In a small bowl, mix together the Soup Option, lemon juice, Seasoning Option, and black pepper.
- Spoon soup mixture over the onion.
- Bake for 25-30 minutes or until fish flakes easily with a fork.
- Top with the tomato slices, bake for another 5 minutes.
- Slice into 4 portions, serve with your favorite sides, enjoy.
Notes
Low cost per serving. This would work great using just common white fish as well.
Shortcuts: Condensed Cream of Mushroom Soup, Condensed Cheddar Cheese Soup.
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