Creamy Cod Casserole
A simple, comforting fish bake featuring tender cod mixed with a creamy sauce, rice, and a crunchy top.
Ingredients
Main Ingredients
- 4 cups fresh cod fillets Use fresh or thawed for best texture.
- 1 cup sour cream
- 1 cup cream of mushroom soup Can swap with cream of celery or homemade white sauce.
- 1 cup shredded cheddar cheese
- 1 cup cooked rice Leftover rice works well.
- 1/2 cup breadcrumbs Try swapping panko for extra crunch.
- 1/4 cup chopped onions
- 2 tablespoons olive oil For sautéing onions.
- to taste Salt and pepper
- 1 tablespoon lemon juice
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a skillet, heat olive oil over medium heat and sauté onions until translucent.
- In a large bowl, mix sour cream, cream of mushroom soup, lemon juice, salt, and pepper.
- Fold in cooked rice and cod fillets until evenly coated.
Baking
- Pour the mixture into a greased baking dish and top with shredded cheddar cheese and breadcrumbs.
- Bake for 30-35 minutes or until the casserole is bubbly and golden on top.
Notes
Serve hot from the oven. Pair with a simple green salad or steamed vegetables. A wedge of lemon on the side adds brightness. Cool before storing and keep in the fridge for up to 3 days. Reheat in the oven or microwave single portions.