Crumb-Topped Haddock Recipe

4.5 4 3
Crumb-Topped Haddock Recipe
Crumb-Topped Haddock Recipe photo by Taste of Home
Publisher Photo

Crumb-Topped Haddock Recipe

Read Reviews
4.5 4 3
Publisher Photo
With only five ingredients, this creamy dish with a crispy topping is a breeze to make.—Debbie Solt, Lewistown, Pennsylvania
MAKES:
6 servings
TOTAL TIME:
Prep: 5 min. Bake: 35 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 5 min. Bake: 35 min.

Ingredients

  • 2 pounds haddock or cod fillets
  • 1 can (10-3/4 ounces) condensed cream of shrimp soup, undiluted
  • 1 teaspoon grated onion
  • 1 teaspoon Worcestershire sauce
  • 1 cup crushed Ritz crackers (about 25 crackers)

Directions

Preheat oven to 375°. Arrange fillets in a greased 13x9-in. baking dish. Combine soup, onion and Worcestershire sauce; pour over fish.
Bake, uncovered, 20 minutes. Sprinkle with cracker crumbs. Bake 15 minutes longer or until fish flakes easily with a fork. Yield: 6 servings.
Originally published as Crumb-Topped Haddock in Casserole Cookbook 2001, p114

Nutritional Facts

1 each: 248 calories, 7g fat (2g saturated fat), 94mg cholesterol, 631mg sodium, 14g carbohydrate (2g sugars, 0 fiber), 31g protein. Diabetic Exchanges: 4 lean meat, 1 starch, 1 fat.

  • 2 pounds haddock or cod fillets
  • 1 can (10-3/4 ounces) condensed cream of shrimp soup, undiluted
  • 1 teaspoon grated onion
  • 1 teaspoon Worcestershire sauce
  • 1 cup crushed Ritz crackers (about 25 crackers)
  1. Preheat oven to 375°. Arrange fillets in a greased 13x9-in. baking dish. Combine soup, onion and Worcestershire sauce; pour over fish.
  2. Bake, uncovered, 20 minutes. Sprinkle with cracker crumbs. Bake 15 minutes longer or until fish flakes easily with a fork. Yield: 6 servings.
Originally published as Crumb-Topped Haddock in Casserole Cookbook 2001, p114

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Reviews forCrumb-Topped Haddock

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beleeve User ID: 5287787 98400
Reviewed Jul. 22, 2014

"yum yum i used pollock instead and i used triscuit crackers, very good indeed"

MY REVIEW
abreendre User ID: 1799143 112087
Reviewed Aug. 24, 2011

"This is a great recipe,but I have to make sure I haave the soup on hand. It's not always easy to find."

MY REVIEW
paulammay User ID: 18198 111987
Reviewed Jun. 15, 2011

"Have to agree on baking time. I use the 10 minutes per inch of thickness at 400 deg. formula and am always successful. Since I am single, I made the sauce and divided it up into 6 containers - 5 of which I froze for future use."

MY REVIEW
Clasina User ID: 3594816 98152
Reviewed Mar. 24, 2009

"Please don't bake the fish for the length of time this recipe states. Unless, you have a whole fish that hasn't been filleted, I can't think why someone would bake haddock or cod fillets for this long. I would suggest baking the fish with a little butter and lemon and make the sauce on the range while the fish is baking. It is better to under bake and over bake. Foods continue to cook once taken out of the oven. Use sauce as gravy and for the crispy garnish, offer crumbled croutons on the side. Delicious"

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