Fish Newburg

★★★★★ 1 Review
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By Deanna Rodgers
from Brighton, TN

This is a wonderful recipe I've had for over 50 years, so long I don't even remember where I got it. When we were first married, in 1958, fish and seafood were very inexpensive, so we had it often. Our four girls all loved this casserole and would ask for it quite often. It is a wonderful comfort food and makes a great dish for company.

serves 4-6
prep time 30 Min
cook time 30 Min

Ingredients

  • 2 1/2 lb
    white fish ( cod, haddock or sole)
  • 1/2 lb
    cheddar cheese, shredded
  • 1/2 lb
    mushrooms, fresh( or 8-oz canned,drained)
  • 4 Tbsp
    butter
  • 2 tsp
    worcestershire sauce
  • 2 Tbsp
    flour
  • 1 1/4 c
    milk, whole
  • 1/4 c
    cooking sherry
  • 1/2
    bread crumbs, buttered
  • salt and pepper to taste
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How To Make

  • 1
    Preheat oven to 300 degrees. Butter a 3 quart casserole.
  • 2
    Simmer fish in small amount of water until tender. Flake into large size pieces(4 cups). Saute' mushrooms in 2 Tbsp. butter about 4 minutes.
  • 3
    Melt the remaining 2 Tbsp. butter in saucepan, stir in the 2 Tbsp. flour, mixing to combine. Slowly whisk in the milk, stirring constantly. Add cheese, stir until cheese melts. DO NOT LET BOIL. Add Worcestershire sauce, salt, pepper, sherry, fish and mushrooms.
  • 4
    Turn into the buttered casserole. Top with the buttered bread crumbs. Bake at 300 degree for 30 minutes.

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