Highbrow Haddock
| 1 lb. frozen haddock fillets | 1/4 cup finely chopped onion |
| 1/4 cup butter/margarine | 2 Tbsp. all-purpose flour |
| 1/4 tsp. salt | 1/8 tsp. pepper |
| 1 1/2 cups milk | 1 cup shredded sharp American cheese (4ounces) |
| 1 1 1/4-ounce envelope sour cream sauce mix |
1 cup frozen peas, thawed |
| 1 4-ounce can mushroom stems & pieces, drained |
1 1/2 cups soft bread crumbs |
In large skillet barely cover haddock with water. Simmer gently till fish flakes with a fork, 12 to 15 minutes; drain. Break fish into large chunks; set aside.
Meanwhile, in large saucepan cook onion in 2 Tbsp. of the butter till tender but not brown. Blend in flour, salt, & pepper. Add 1 cup of the milk all at once. Cook & stir till thickened and bubbly. Remove from heat. Add cheese; stir til melted.
Using the remaining 1/2 cup milk, prepare sauce mix according to package directions. Stir in cheese sauce, fish, peas, & mushrooms. Turn into six 8-ounce shallow casseroles. Melt remaining 2 Tbsp. butter; Toss with bread crumbs to combine. Sprinkle atop casseroles. Bake, uncovered, at 400 degrees for 15 to 20 minutes. Garnish each with parsley & paprika, if desired. Serves 6 people.
