Baked Cod Casserole

From EatingWell: February/March 2006, EatingWell Serves Two

Dry white wine and Gruyère cheese give this fish casserole a rich flavor that hides its virtue. Before baking, we top the dish with seasoned whole-wheat breadcrumbs, which add a wholesome, nutty flavor and dietary fiber. For variety, you can substitute almost any mild white fish.

READER'S COMMENT:

"Great dish, feels like you are eating something healthy, ya know? Had LOTS of onions. Couldn't tell there was cheese in it at all really. It goes in the "may or may not make again" pile for me! "

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23 Reviews for Baked Cod Casserole

07/01/2011

cebalcom58

Recommends this recipe

Baked Cod casserole

I made this with haddock and it turned out well. Since my husband does not like swiss cheese, I used a mixture of reduced fat provolone, mozzarella, asiago and romano. We both liked it and I plan to fix it again.

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11/12/2010

seg27

Great dish, feels like you are eating something healthy, ya know? Had LOTS of onions. Couldn't tell there was cheese in it at all really. It goes in the "may or may not make again" pile for me!

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11/11/2010

kari0219

This recipe has become a weeknight standby for me. I thought 2 onions was a bit strong the first time I made this meal so the next time I used shallots and a different time leeks - both were great. I used sherry because I always have it on hand. My husband always says he doesn't like fish but he loves this recipe. I tend to use the swiss cheese because it's a bit less expensive than gruyere. I've made this with Cod and Talapia.

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12 comments

summerjeter wrote 1 year 35 weeks ago

The onions are not strong if you buy sweet onions as the recipe states. After the onions cool and reduce, the amount is perfect.

05/28/2010

Anonymous

Surprisingly good! I usually avoid any fish and cheese combo, but this worked well. Our whole family enjoyed it with rosemary roasted potatoes on the side. Adjustments I made: 2 large shallots instead of onions, and smoked paprika instead of regular. Also, I used a seedy whole-grain bread for the breadcrumbs - it definitely made the dish. Sauce needed much better seasoning, though - next time I would add some dijon and more salt with the wine, or maybe some garlic,too. But I'll definitely be making it again - so easy and delicious.

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04/08/2010

Anonymous

I added a little minced garlic to the onions. I used 1/2 c white wine, reduced it and added 1/4 cup chicken stock, a dollop of dijon mustard and a splash of cream. Everything else per the recipe. Delicious, easy, fast.

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