Bluegill Casserole
May 25, 2008
~ 4 cups bluegill fillets
~ 3 tbsp butter
~ 1 cup soft bread crumbs
~ 3 tbsp parsley, chopped
~ 2 tbsp lemon juice
~ 1 can(10 oz.) cream of celery soup
~ 2/3 cup milk
~ 1 stick butter
~ 2 tsp grated onion
~ 1 tsp dry mustard
~ 1 tbsp pimento, chopped
~ 3 tbsp worcestershire sauce
~ 1 green pepper, chopped
~ 1 can(15 oz.) creamed corn
~ 1 1/2 cups crushed corn flakes
~ 1 cup grated cheddar cheese
~ salt and pepper to taste
Gently cook the fish in the 3 tbsp. butter. Turn the fish once in 5 minutes.
Add enough water to cover the fish. Heat to boil. Reduce heat, cover and simmer 5 minutes.
Drain off the water and set fish aside.
In a large bowl combine all ingredients except the corn flakes and the cheese. Mix well. Fold in the fish.
Place into a buttered casserole dish and evenly top with the corn flakes. Sprinkle on the cheese.
Cover and bake at 350 degrees for 25 minutes.
Remove the cover and bake 5 more minutes or until the cheese is golden brown.
Serve and Enjoy!
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