Favorite Halibut Casserole Recipe

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I've been using this recipe since my college days. I even took it to Western Samoa when I was teaching school there. You can substitute any whitefish for the halibut.—Gayle Brown, Millville, Utah
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 5 tablespoons butter, divided
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/8 to 1/4 teaspoon white pepper
  • 1-1/2 cups 2% milk
  • 1 small green pepper, chopped
  • 1 small onion, chopped
  • 2 cups cubed cooked halibut (about 1 pound)
  • 3 hard-cooked eggs, chopped
  • 1 jar (2 ounces) diced pimientos, drained
  • 1/3 cup shredded cheddar cheese


  1. In a large saucepan, melt 4 tablespoons butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat; cover and set aside.
  2. In a small skillet, saute green pepper and onion in remaining butter until tender. Stir into white sauce. Add the halibut, eggs and pimientos.
  3. Transfer to a greased 1-1/2-qt. baking dish. Sprinkle with cheese. Bake, uncovered, at 375° for 15-20 minutes or until bubbly. Yield: 4 servings.
Originally published as Favorite Halibut Casserole in Casserole Cookbook 2001, p114

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviewed May. 14, 2010

"My family loved this casserole! It's a great way to use up leftover fish!!"

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