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.
Baked Cod Casserole
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.
23 Reviews for Baked Cod Casserole
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!
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.
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.
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.