4 cups boneless Bluegill fillets
3 Tablespoons Butter or margarine
1 cup soft Bread crumbs
3 Tablespoons chopped fresh Parsley
Salt and Pepper to taste
2 Tablespoons Lemon juice
1 (10 oz.) Cream of Celery soup
1/2 soup can Milk
1 stick Butter, melted
1 1/2 cups crushed Corn Flakes
1 cup grated Cheddar Cheese
2 teaspoons grated Onion
1 teaspoon dry Mustard
1 Tablespoon chopped Pimento
3 Tablespoons Worcestershire Sauce
1 Green Pepper, chopped
1 (6 oz.) can Creamed Corn
Melt 3 tablespoons butter in a large skillet; add the fish,
and cook gently, turning once for 5 minutes. Add water
to cover; cover and simmer 5 minutes longer. Drain, and set aside.
In a large bowl, combine the remaining ingredients
(except the corn flake crumbs and cheese); mix well.
Fold in the reserved fish, turn into a buttered casserole,
and top with an even layer of corn flake crumbs.
Sprinkle with the cheese; cover, and bake at 350° for
25 minutes. Remove the cover, and bake 5 minutes
longer, until the cheese is golden brown.
Serves 6 to 8.
Bluegill Recipes | Recipes Index | Bluegill Fishing Guide
Carlylelake.com | Parks & Recreation Areas | Maps | Events Calendar | Boats & Marinas | Camping | Churches | Dining | Entertainment | Fishing | Golf | Hunting | Lodging | Real Estate | Shopping | Volunteer | Weather | Advertising Information | Search
David A. Dawson
Date Last Modified: 04/25/04