Baked Fish Casserole
A creamy baked fish casserole with tender fillets topped with cheese and onions, baked to perfection. Ideal for a comforting, family-friendly dinner with rich flavors.
Ingredients
Instructions
- Season the fish fillets with salt, pepper, and garlic salt.
- Place the seasoned fillets in a casserole dish.
- Cover the fillets with chopped onions and slices of American cheese.
- Mix together the sour cream and cream of mushroom soup in a bowl.
- Pour the sour cream and mushroom soup mixture over the cheese slices.
- Bake at 325°F for 45 minutes.
Tips & Substitutions
For a creamier texture, you can substitute Greek yogurt for half of the sour cream. If you prefer a different flavor, try using a different cheese such as cheddar or mozzarella. Fresh herbs like dill or parsley can enhance the dish. Remember to avoid overcooking the fish to keep it flaky. You can also add vegetables like spinach or bell peppers for added nutrition.
Serving Suggestions
This baked fish casserole pairs beautifully with a light salad or steamed vegetables, such as broccoli or green beans. For a complete meal, consider serving it over a bed of rice or quinoa to soak up the creamy sauce. A slice of crusty bread on the side can also complement the dish nicely.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to three days. To reheat, place the casserole in a preheated oven at 325°F for about 20 minutes, or until heated through. You can also microwave individual portions, but be careful not to overheat, as this can dry out the fish.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Fish Casserole contains roughly 142 calories, with 3g protein, 17g carbohydrates, and 8g fat. It is a good source of vitamin C (12% of the Daily Value). Note that it is relatively high in sodium, at 642mg per serving (28% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen fish fillets for this recipe?
Yes, you can use frozen fish fillets, but it's best to thaw them completely before cooking to ensure even baking. Pat them dry with a paper towel to remove excess moisture, which helps achieve better flavor and texture.
What type of fish is best for this casserole?
Mild white fish like cod, tilapia, or haddock work best for this casserole as they absorb flavors well and have a tender texture. Avoid oily fish, as they may alter the dish's creamy consistency.
Can I make this casserole ahead of time?
Absolutely! You can prepare the casserole up to the baking step and cover it tightly in the refrigerator for up to 24 hours. Just add a few extra minutes to the baking time if baking straight from the fridge.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).