Pacific Halibut Casserole with Buttery Almond Topping

Prep:15minCook:50min

A Retro Baked Dish of Fish and Canned Soup Inspired by a recipe from my grandmother’s collection, this Pacific halibut casserole — or hotdish, depending on where you live in the country — is the ultimate comfort food. The tender Pacific halibut, creamy rice, crunchy celery, and buttery bread & almond topping will leave you satisfied, and nostalgic for the homemade family meals of your childhood. Serve it with a green salad or steamed vegetables for a balanced weeknight dinner, or bring it to a neighbor or friend who could use a hug in the form of a meal. Be sure to put the rice on first, so that you can prep the rest of the ingredients while it’s cooking. Once it’s in the oven, sit back, relax and let the aromas whet your appetite.

Updated at: Sat, 02 Mar 2024 02:34:26 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories580.6 kcal (29%)

Total Fat42.8 g (61%)

Carbs38.2 g (15%)

Sugars1.8 g (2%)

Protein12.5 g (25%)

Sodium765.5 mg (38%)

Fiber3.9 g (14%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

3 x 6 ozhalibut

portions, Pacific, cubed

1 teaspoononion powder

½ teaspooncelery seed

½ teaspoonsalt

¼ teaspoonblack pepper

⅔ cupmayonnaise

1can cream of mushroom

1 cupwhite rice

1 cupcelery

½ cupbutter

3 sliceswhite bread

cubed

½ cupalmonds chopped

½ cupparsley leaves

roughly chopped

Instructions

Step 1

1.Preheat oven to 300F.

Step 2

2.Combine onion powder, celery seed, salt, and pepper in a medium mixing bowl. Add fish, toss to coat with spices, and set aside.

Step 3

3.In a 7 X 11 baking dish, combine mayonnaise, creamed soup, rice, celery, onion and fish. Using a spatula, gently stir and spread evenly in dish. Set aside.

Step 4

4.Heat large saucepan over medium-high heat. Melt butter, then add bread and almonds. Stir constantly for 5 minutes until bread and almonds are coated and golden. Sprinkle on top of prepared casserole.

Step 5

5.Place dish on middle rack of oven and cook for 45 minutes. Remove from oven and allow to cool for 10 minutes. Sprinkle with parsley and serve. Leftovers can be stored in refrigerator for 3 days.

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