No matter how hard I try and no matter how good mine
may or may not turn out, I still can never get this to taste as good as
or just like Nanny's! This recipe works well with chicken leg quarters
too.
Preparation Time: 1 Hour Serving Size: 4
- 1 pound perch fillets
- (1) 26 ounce can cream of mushroom soup
- 1/4 cup milk
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- 3 ounces Kraft Parmesan cheese
- 2 tablespoons butter
- salt and pepper to taste
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images.
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Heat oven to 350°. Rinse perch fillets and pat dry. Mix
milk and soup in a large bowl. Spoon a few tablespoons of
soup over the bottom of a 13x9 baking dish. Sprinkle a light
layer of Parmesan cheese over soup. Lay fillets as even as
possible over the layer of cheese. Salt and pepper to taste.
Dot butter over fish. Spoon the rest of the soup over the
fish and spread evenly, trying not to push cheese off of
fish. Sprinkle entire remaining contents of cheese evenly
over the soup to cover. Bake at 350° for 30-40 minutes, or
until it bubbles in the center and starts to brown. Serve
with steamed white rice and use the sauce as a gravy.
Note:
Excellent with steamed broccoli.
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