Wilma'S Fish Casserole

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Wilma'S Fish Casserole to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Wilma'S Fish Casserole, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 3 cups soft bread cubes
• 1 onion, minced
• 1 pinch salt
• 1 pinch dried basil
• 1 pinch dried thyme
• 1 pinch ground savory
• 1 pinch dried marjoram
• 2 (10.75 ounce) cans condensed
• cream of mushroom soup
• 1/2 cup butter
• 1/2 cup milk
• 1 1/2 pounds haddock fillets
• 1 cup crushed buttery round
• crackers

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Preheat oven to 350 degrees F (175 degrees C)

Step 2: Technique & Execution

Lightly grease one 9x13 inch baking dish

Step 3: Technique & Execution

Mix the diced bread, onion, salt and herbs together

Step 4: Technique & Execution

Combine the soup with milk, stirring until creamy

Step 5: Technique & Execution

In the bottom of the prepared dish, layer half of the fish, half of the bread mixture and half of the soup mixture

Step 6: Technique & Execution

Repeat layers and cover top with cracker crumbs and dot with butter