Fish Casserole


Fish Casserole is an easy seafood casserole recipe made with fresh or frozen fillet of fish, potatoes, peas, grated cheese and topped with corn tortilla crumbs.

This recipe is actually a combination of one for stuffed fish I have had for over 50 years and another one for baked fish in a sauce that I have had around 30 years. 

Combined, these two dishes create one that is quick and made easy for you that tastes great.

Make the corn tortillas in a few minutes one evening after dinner, store them and put together the casserole dish the next day.

Fish Casserole Recipe


  • 2 lbs. frozen cod fish, thawed*

  • 4 tablespoons melted butter, divided

  • 1 tablespoon lemon juice, divided

  • paprika

  • 1/2 cup frozen green peas

  • 1 cup shredded white potatoes

  • 1 tablespoon ketchup

  • 1/2 teaspoon salt

  • 1/2 cup grated sharp cheddar cheese

  • 1 tablespoon all-purpose flour

  • 3/4 cup milk

  • 1/2 cup homemade corn tortilla crumbs


Spread 1 tablespoon butter in bottom of a 1 1/2 quart casserole dish.


Cut fish fillets into bite size pieces.

Arrange half of them in bottom of casserole dish.

Sprinkle half of lemon juice on fish.


Sprinkle lightly with paprika.


Sprinkle peas over top.


In a small mixing bowl mix potatoes, 1 tablespoon of the melted butter, ketchup, salt, and 1/8 teaspoon paprika together.

Spread mixture over peas.


Sprinkle grated cheese over potatoes.


Arrange rest of fish over cheese.

Sprinkle with rest of lemon juice.


Sprinkle with additional paprika.


In a small skillet, add 1 tablespoon melted butter.

Stir in flour until lumps are gone.


Do not brown flour.

Stir in milk and heat on medium heat until bubbly.


Pour over fish.


Mix corn tortilla crumbs with last tablespoon of butter and sprinkle over top of casserole.

Bake in 350F preheated oven 60-70 minutes or until thickened and potatoes are tested tender to the fork.


Remove from oven and cool slightly before serving.

It will thicken more as it cools.


This casserole may be made ahead of time, cooled and stored in the refrigerator for up to 24 hours, and reheated.


*Any baking type fish may be substituted for cod.

Also, fresh fish may be substituted for frozen fish.

Whiting Fish Casserole Recipe

  • 1 1/2 cup chicken broth

  • 1/2 cup uncooked long grained rice

  • 1 teaspoon minced garlic

  • 1 1/2 cup colorful bell peppers, cut into 1/4 inch thick streps 

  • 1 1/2 cup sliced canned mushrooms, drained

  • 1 tablespoon grated Parmesan cheese

  • 1 can (2.8 oz.) French Fried onions

  • ´╗┐1 1/2 lbs. boneless Whiting Fish

  • 1/2 cup shredded cheddar cheese


Combine the Chicken Broth, uncooked long grained rice and minced garlic in a large saucepan and bring to a boil on medium heat.


Pour hot mixture into a 11" x 9" baking pan and bake in a preheated oven, 375F. for 10 minutes.


Add the colored bell pepper strips, spreading evenly over top of casserole.


Sprinkle the sliced mushrooms over bell peppers.


Sprinkle 1/2 of the onions over the vegetables.


Top with the Whiting Fish and bake casserole.


Cover casserole with tin foil and bake 20-25 minutes until fish is flakey when tested with the tins of a fork. 


Remove tin foil and sprinkle on remaining onions.


Last, sprinkle the shredded Cheddar Cheese on top of the casserole. 


Return to oven and bake 3 or 4 minutes until the cheese has melted and has a very light brown top.


Serve hot... enjoy!

Fish Casserole Serving Suggestions


This casserole can be served as a complete meal or you may prefer to add sides and one of our delicious Salads.

A 7-layer Salad  is excellent with this dish because of the tomato, bacon and mayonnaise.

A simple lettuce and tomato salad topped with mayo is also an excellent choice.

My old fashioned Cole Slaw pairs well with any fish dish because of the tart dressing.

A must have, in my opinion is our delicious and made easy Lime Tarter Sauce.

Related Pages


Tuna Casserole Recipe


Salmon Patties Recipe


Return to Casseroles


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