This tastes incredibly good when paired with your favorite vegetables or mashed potatoes and peas. The Canadian province of Nova Scotia enjoys this meal.
| Prep Time: | 10 mins |
| Cook Time: | 40 mins |
| Total Time: | 50 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 pounds haddock fillets
- salt and pepper to taste
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 onion, thinly sliced
- 1 cup shredded mild Cheddar cheese
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Lightly butter a 2 quart casserole dish.
- Arrange fish fillets in the bottom of the prepared casserole dish, and sprinkle with salt and pepper to taste. Layer onion slices over fish. Spread cream of mushroom soup over all, and top with shredded cheese.
- Bake in preheated oven for about 40 minutes, or until bubbly and fish flakes easily with a fork.
Nutrition Facts
| Calories | 258 kcal |
| Carbohydrate | 5 g |
| Cholesterol | 106 mg |
| Dietary Fiber | 0 g |
| Protein | 34 g |
| Saturated Fat | 5 g |
| Sodium | 538 mg |
| Sugars | 2 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious & an easy meal
This is delicious and SO simple to make
I melted a stick of butter in my casserole dish first then added 3 blocks of Icelandic haddock. Added salt and pepper and minced onions to the fish. Then I topped the fish with frozen diced potatoes and added a little more salt and pepper with some Mrs. Dash salt free seasoning. I mixed two cans of cream of mushroom soup with one can of carnations evaporated milk. Poured half of the mix over the potatoes and fish then added broccoli on top of the potatoes and poured the remaining soup mixture over that. Topped it off with mild cheddar cheese and a little bit of Mrs.Dash. Cooked it in oven for 50 minutes at 350•. DELICIOUS! Next time I’ll try golden mushroom soup.
i added a small can of mushroom stems and pieces and loved the way it turned out!
I have made this dozens of times in the last several years, since originally finding the recipe here. It’s delicious made as stated, and I’ve also had success making a few tweaks if my pantry didn’t have all of the correct ingredients. I’ve used Haddock and Tilapia, I’ve used breaded and non-breaded, and I’ve used frozen and thawed fillets. All have been a success. This is such a great cold-wet-weather crowd pleaser… something about it just warms you from the inside!! It is best with mashed potatoes, and we like it with green beans or asparagus!
Will make again, but without salt. Between the soup and the cheese, there’s enough already.
Simple and easy. I added chopped celery for a little more flavour and texture.
I used cream of chicken soup (all I had on hand) for such a simple recipe this is truly delicious and very easy to make. I will certainly this in the future.
Very easy to make. We are a fish loving family, but I love how quick and easy this is. I use it for chicken and pork chops too!
Made it tonight the family liked it. I thought it was missing a little something but definitely was a new take on baked haddock.
When I make this dish…I sauté onions and garlic in olive oil, once they are translucent I add garlic powder, parsley, green onion, salt & pepper and a dash of paprika and a can of cocktail shrimp liquid drained. Mix well and heat then a can of cream of mushroom soup and a can of cream of celery and using the empty can I add 1 and half cans of milk. Blend and warm all ingredients together… (this alone tastes wonderful ) I place my fish in a casserole dish pour my soup mixture on the cover with grated cheddar cheese (old) bake at 375….serve with mixed veggies and mashed potatoes. …..I’m a Scotia girl too!
Very good, some people don’t like how the onions turn out though. I think next time I will caramelize them beforehand. Once I used a golden cream of mushroom soup. I personally didn’t like it as much, but try it for yourself!
Easy and delicious – can’t beat that!
A bit salty for me but very tasty. I used red onions. Husband liked it.
As written is is okay but prefer to saute the onion first and also use an older cheddar cheese. Definitely great comfort food. Actually you can use any cheese that you prefer and just results in a different taste. Thanks Nova Scotia……………
I substituted one can of cheddar cheese soup for the shredded cheese, and used the extra sauce over steamed broccoli. Very good.
Had a similar recipe and it just adds 1/4 cup fresh lemon juice poured over the haddock before the cream of mushroom…yum! Adds a great tangy taste to this fish dish.
I did not care for this recipe.
My husband made this recipe tonight for supper and we absolutely loved it. He followed the recipe exactly as posted. He found it very easy to follow and the ingredients blend perfectly. Thank you from one Maritimer to another.
Just had this tonight, and it was a smash hit! I did make a few little tweaks, tho, thus the 4-star rating. I had never cooked with haddock before so, not knowing what to do with the skin, I left it on—it was fine. I seasoned the fish lightly with salt / pepper and some garlic powder; the mushroom soup I mixed with 3-4 tblsp of skim milk and the juice of a whole lemon. It was delicious!!! We will definitely be having this again in the future—thank you!!
Yummy yummy yummy!!!! My husband buys haddock in 10 pound boxes, so am always looking for new ways to cook it. This recipe seemed to appeal to my effort level and the ingredients I had on hand tonight. Dinner was made easily in under an hour and complete with green beans and rice, we enjoyed it thoroughly!!! I will make Bubbly Bake again and I would not change one single thing! I highly recommend this one. Thank you Susan! 🙂