Cheese Fish Bake
Contributed by Mrs. Lloyd (Pat) Berry.
Ingredients
- 1 lb. fish fillets (thaw if frozen)
- Dash of pepper and salt
- 1 can cream of mushroom soup (undiluted)
- 1/2 c. shredded Cheddar cheese
- Dash of paprika
Method
- Arrange 1 lb. fish fillets in single layer in greased shallow baking dish (10x6x2).
- Season with dash of pepper and salt.
- Stir one can cream of mushroom soup (undiluted). Pour over layer of fish.
- Sprinkle on 1/2 c. shredded Cheddar cheese. Add dash of paprika.
- Bake at 375 about 45 minutes or until lightly browned. Serves 4.
Original page from the cookbook
About this recipe
This recipe is transcribed verbatim from a spiral-bound community cookbook produced in Pismo Beach, California. The book was a fundraising publication of the type common to civic groups, church auxiliaries, and fishing communities on the California coast in the mid-twentieth century — recipes contributed by named cooks, illustrated with hand-drawn section dividers, and printed locally.
Spellings, measurements, and ingredient lists are preserved as they appeared in print, including typographic quirks and any inconsistencies. Where an ingredient is used in the method but was missing from the printed ingredient block, it has been added to the list here so the recipe is self-contained; every such addition is taken word-for-word from the printed method.
The full yesteryear collection preserves 123 recipes from this book. The modern collection is open to new contributions from today's Pismo clammers.