Categories: Casserole, Fish, Main Dish

Ingredients

• 6 tablespoons butter
• 6 slices Canadian bacon
• 1 medium onion, chopped
• 1/2 lb fresh mushrooms, chopped
• 1/4 cup dry breadcrumbs
• 1 1/2-2 lbs fresh small fish fillets (whitefish, perch, bass, or trout)
• 6 tablespoons all-purpose flour
• 1 cup milk
• 1 cup shredded sharp cheddar cheese
• 1/2 teaspoon dried oregano
• salt
• black pepper
• 2 medium ripe tomatoes, sliced

Directions

1. Preheat oven to 325°; butter a 2-quart casserole and set aside.

2. In a medium skillet, heat 2 tablespoons butter over medium heat; brown the Canadian bacon briefly on each side; transfer bacon to a plate.

3. Melt another 2 tablespoons butter in the skillet, add in onion, mushrooms, and breadcrumbs; stir for about 5 minutes.

4. Scrape mixture evenly over the bottom of the prepared casserole.

5. Arrange the fish fillets over the top; arrange the bacon slices over the fish.

6. In a small saucepan, melt the remaining 2 tablespoons butter over medium heat; add in flour and whisk for 1 minute.

7. Gradually whisk in milk until the mixture is smooth; then add the cheese and oreagano; season with salt and pepper; stir until the cheese melts.

8. Pour sauce evenly over the casserole; arrange the tomatoes over the top.

9. Cover and bake about 30 minutes, until bubbly.

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