Fish & Seafood

Haddock Casserole

By Yankee Magazine

Nov 06 2007

“My mother’s haddock casserole — it’s a simple, simple dish, but delicious.” When haddock isn’t available, Betty substitutes scrod or any other good white fish, which she poaches quickly by covering with water and bringing to a boil. Then she covers the pan, turns off the heat, and lets the fish cook in the hot water until flaky.


Serves 2-3.


1 pound fresh or frozen haddock
3 tablespoons butter or margarine
2 to 3 tablespoons flour
1/2 cup milk
1/4 cup poaching liquid
1/2 pound cheddar cheese, cut in small chunks or grated
Dash of pepper


Poach fish in a large pan until flaky; reserve a little of the water. Melt butter, stir in flour, and gradually stir in mixture of milk and poaching water to make a thick white sauce. Add the cheese to the sauce and heat until the cheese is melted. In a greased casserole, alternate layers of fish and cheese sauce, ending with sauce. Bake uncovered at 350 degrees F for 30 to 45 minutes. Serve hot, accompanied by sweet potatoes.