Perch Casserole Recipe


2 lb. boneless perch fillets
2 cans condensed cream of celery soup
3 c. milk
10 small potatoes, peeled and halved
7 tbsp. diced ham
5 tbsp. diced onion
6 slices American cheese
4 tbsp. grated mozzarella cheese

Lightly coat inside of 2 quart casserole dish with oil, then lay in perch fillets. Place potatoes along the sides. In a saucepan, heat and mix soup, milk, onions and ham, then pour over perch fillets and potatoes. Sprinkle on the grated cheese and bake in a 200 degree oven for 3 hours. Lay cheese slices on top and heat until melted. Makes 4 servings.