Mushroom Haddock Loaf Recipe

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In Sioux City, Iowa, Craig Brown has a creative way to use up cooked fish. He stirs together this savory loaf that tastes much like tuna casserole. "I've made it often for family and friends, and they all enjoy it," he notes.
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TOTAL TIME: Prep: 15 min. Bake: 55 min.
MAKES:6 servings
TOTAL TIME: Prep: 15 min. Bake: 55 min.
MAKES: 6 servings


  • 1-1/2 cups crushed saltines (about 45 crackers)
  • 1 can (10-3/4 ounces) condensed cream of mushrooms soup, undiluted
  • 2 eggs, lightly beaten
  • 1/3 cup milk
  • 2 tablespoons chopped green onion
  • 1 tablespoon lemon juice
  • 2 drops hot pepper sauce
  • 2 cups flaked cooked haddock

Nutritional Facts

1 pound: 171 calories, 6g fat (2g saturated fat), 97mg cholesterol, 604mg sodium, 16g carbohydrate (2g sugars, 1g fiber), 12g protein.


  1. In a bowl, combine the cracker crumbs, soup, eggs, milk, onion, lemon juice and pepper sauce; mix well. Add the haddock. Press into a greased 8-in. x 4-in. loaf pan. Bake at 350° for 55-60 minutes or until a knife inserted near the center comes out clean. Yield: 6 servings.
Originally published as Mushroom Haddock Loaf in Quick Cooking March/April 2002, p42

Light-Bodied White Wine

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

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