Land O' Lakes Perch and Pea Casserole

Here's a recipe for a comforting Land O' Lakes Perch and Pea Casserole:

Ingredients:

• 1.5 lbs perch fillets, cut into 1-inch pieces
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1/2 cup milk
• 1 cup frozen peas
• 1/2 cup chopped onion
• 1/4 cup butter, melted
• 1 cup shredded cheddar cheese
• 1 cup crushed buttery round crackers (like Ritz)
• Salt and pepper to taste
• Optional: fresh parsley, chopped, for garnish

Instructions:

1. Preheat Oven: Preheat your oven to 350°F (175°C).
2. Prepare the Base:
   • In a large bowl, combine the cream of mushroom soup and milk.
   • Add the frozen peas, chopped onion, and season with salt and pepper. Stir well.
3. Assemble the Casserole:
   • Gently fold the perch pieces into the soup mixture.
   • Pour the mixture into a greased 8x8-inch or 9x13 inch baking dish.
4. Add Cheese and Topping:
   • Sprinkle the shredded cheddar cheese evenly over the top of the casserole.
   • In a separate bowl, mix the melted butter with the crushed cracker crumbs.
   • Sprinkle the cracker crumb mixture over the cheese.
5. Bake:
   • Bake in the preheated oven for 30-40 minutes, or until the casserole is bubbly and the topping is golden brown and the fish is cooked through.
6. Garnish and Serve:
   • If desired, garnish with fresh chopped parsley before serving.
   • Serve hot.

Tips and Variations:

• You can substitute other white fish for perch, such as cod or tilapia.
• For a richer flavor, use heavy cream instead of milk.
• Add other vegetables like diced carrots or mushrooms.
• For a spicier version, add a pinch of red pepper flakes to the soup mixture.
• Instead of ritz crackers, french fried onions can be used as a topping.
• If you would like to add potatoes, cubed cooked potatoes can be added to the soup mixture.

Enjoy your delicious perch and pea casserole!