Bluegill Casserole

     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

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David A. Dawson
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Date Last Modified: 04/25/04