Layered Fish And Mushroom Stuffing Bake
A savory layered fish and mushroom bake featuring tender fish fillets topped with a flavorful mushroom and vegetable mixture, perfect for a comforting family dinner or special occasion.
Ingredients
- 1/4 lb. mushrooms, finely minced ⓘ
- 1/4 c. grated Swiss cheese ⓘ
- 1 stalk celery, finely minced ⓘ
- 1 small onion, finely minced ⓘ
- 1/2 tsp. salt ⓘ
- pinch of pepper ⓘ
- 1 slice bread, finely crumbled ⓘ
- 2 Tbsp. butter ⓘ
- salt and pepper to taste ⓘ
- 4 fish fillets (1 lb.) ⓘ
- 1/3 c. dry white wine ⓘ
- 8 oz. medium egg noodles, cooked and drained ⓘ
Instructions
- Mix well the minced mushrooms, grated Swiss cheese, minced celery, minced onion, salt, pepper, bread crumbs, 2 tablespoons of wine, and 1 tablespoon of melted butter to form the vegetable mixture.
- In a shallow 8 x 18-inch baking dish, layer half of the fish fillets.
- Cover the fish layer with the vegetable mixture.
- Layer the remaining fish fillets on top of the vegetable mixture, crossing them from the bottom layer.
- Season with salt and pepper to taste and cover the dish with foil.
- Bake at 350°F for 20 minutes or until the fish is cooked through.
- Mix the remaining wine with undiluted soup and heat the mixture.
- Reserve 1/3 cup of this sauce and toss it with the cooked and drained egg noodles.
- Serve the baked fish layered with the mushroom mixture alongside the seasoned noodles.
- Cut into squares before serving.
Tips & Substitutions
For a richer flavor, try adding some fresh herbs like dill or parsley to the vegetable mixture. If Swiss cheese isn't available, Gruyère or a sharp cheddar would work well as substitutes. To save time, you can use pre-cooked fish or even canned tuna in this dish. Additionally, incorporating spinach or kale can give it an extra nutritional boost.
Serving Suggestions
This dish pairs beautifully with a light salad, such as a mixed greens salad with a lemon vinaigrette. For a heartier meal, serve it alongside roasted vegetables or garlic bread. The seasoned egg noodles tossed with the reserved sauce complement the fish and mushroom layers perfectly, making for a satisfying dinner.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F for about 15 minutes, covered with foil to retain moisture. You can also microwave individual portions, but be sure to cover them to prevent drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Layered Fish And Mushroom Stuffing Bake contains roughly 478 calories, with 6g protein, 29g carbohydrates, and 30g fat. It is a good source of vitamin C (15% of the Daily Value) and protein (12% of the Daily Value). Note that it is relatively high in sodium, at 2053mg per serving (89% 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 different types of fish for this recipe?
Yes, this recipe is quite versatile. You can substitute the fish fillets with any firm white fish, such as cod or haddock. Just ensure the cooking time is adjusted based on the thickness of the fillets you choose.
What can I use instead of dry white wine?
If you prefer not to use wine, you can substitute it with vegetable broth or chicken broth. This will still add moisture and flavor to the dish without the alcohol content.
Is it possible to make this dish ahead of time?
Absolutely! You can prepare the layered fish and mushroom stuffing bake a day in advance, cover it tightly, and refrigerate. Just remember to increase the baking time slightly if you bake it straight from the refrigerator.
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).