Halibut Casserole
A hearty baked casserole featuring tender halibut in a creamy mushroom or celery sauce, topped with cheese and eggs—perfect for fish lovers and family dinners alike.
Ingredients
Instructions
- Boil halibut about 15 minutes in water until it nearly flakes.
- Do not overcook fish.
- Drain fish.
- Leave fish in fair size chunks, about 1 1/2 inches.
- Put soup in a greased casserole dish.
- Add 1 can of milk to the soup.
- Add the cooked fish to the mixture.
- Top with sliced hard-boiled eggs, grated cheese, then bread crumbs.
- Bake at 350°F for 1 hour.
- Serve on biscuits or toast points.
Tips & Substitutions
For a creamier texture, consider using half-and-half instead of milk. If you want to add more flavor, try incorporating sautéed onions or bell peppers into the casserole. To save time, you can use pre-cooked halibut or even substitute with another firm white fish. If you prefer a vegetarian version, replace the fish with hearty vegetables like zucchini or mushrooms, aligning with vegetarian recipes.
Serving Suggestions
This halibut casserole is delicious served over warm biscuits or toast points, adding a nice crunch. Pair it with a light side salad, like a refreshing fruit salad, to balance the richness of the dish. A side of steamed vegetables can also complement the meal beautifully, making it a well-rounded dinner.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the casserole in a preheated oven at 350°F for about 20 minutes or until heated through. If the top is browning too quickly, cover it with aluminum foil to prevent burning while the inside warms up.
Nutrition & Diet Analysis (per serving)
Each serving of Halibut Casserole contains roughly 1211 calories, with 21g protein, 225g carbohydrates, and 26g fat. It is an excellent source of calcium (73% of the Daily Value), iron (62% of the Daily Value), and protein (43% of the Daily Value), and a good source of vitamin D. Note that it is relatively high in sodium, at 1015mg per serving (44% 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 halibut for this recipe?
Yes, you can use frozen halibut, but it's best to thaw it completely before cooking. This ensures even cooking and helps the fish retain its moisture. Just make sure to adjust the boiling time slightly if the pieces are larger or thicker after thawing.
What can I substitute for the cream of mushroom soup?
If you don't have cream of mushroom soup on hand, you can substitute it with cream of celery soup for a slightly different flavor. Alternatively, a homemade white sauce mixed with sautéed mushrooms can provide a fresh and flavorful base for the casserole.
How can I make this dish spicier?
To add some heat to your halibut casserole, consider mixing in diced jalapeños or a dash of cayenne pepper into the soup mixture. You can also serve the dish with a side of hot sauce or sprinkle red pepper flakes on top before serving for an extra kick.
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).