Leftover Worthy

E2 is the only member of our family who doesn't enjoy fish. She's sampled everything from fried to broiled fish, catfish to cod, but it's simply not something she enjoys. When we get a meal from a fish fry, we do it knowing that E2 will make herself something else. If I plan on making shrimp pasta, I try to do it on a night E2 will be out somewhere else. She's tried it, teeny tiny tries of all manner of fish we've had, but she simply doesn't like it.

Oddly enough, she enjoys fishing; this summer we were amazed when she tried TWO bites of the fish they'd caught while camping.

Over a year ago, I found a recipe in Family Circle with a tasty looking picture (because that's the easiest way to get me to look at the list of ingredients - TASTY LOOKING PICTURE) and I pulled it out thinking I'd try to make it someday. It fit all my usual recipe qualifications: not many ingredients, no exotic ingredients that might require a lot of effort to track down, easy directions, and lots of cheese. 'Someday' occurred a couple of months ago and I made the recipe.

E2 liked it. Now, she didn't scarf down her meal and ask for seconds, but she did eat what she was served and state that she liked it and would eat it again.

Earlier this week I made it again...and E2 enjoyed it again! The real kicker though, was tonight when we were cleaning out the fridge and having leftovers (L.O.'s as my cousins husband once called them).

She requested the leftover fish! If that's not a ringing endorsement I don't know what is.

Haddock Casserole
Submitted to Family Circle Magazine by
Evelyn McKenney

1 can (10 3/4oz.) condensed cream of shrimp soup
1 1/2 lbs. haddock, cod or tilapia
1 C. crushed butter-flavor crackers (about 24)
1 C. (4oz.) shredded cheddar cheese
1/4 C. milk

Heat oven to 400 degrees. Coat bottom of 8x11-inch baking dish or 4
ramekins (2cup capacity) with just enough soup to cover.

Place fish on top and pour remaining soup over fish. Sprinkle crushed
crackers over fish; top evenly with cheese. Pour milk on top.

Cover with foil and bake at 400 degrees for 1 hour or 35minutes for
ramekins. Let cool slightly before serving. Makes 4 servings.