Fish Cake Casserole

Name: Fish Cake Casserole
Ingredients: 1 (12 oz.) pkg. High Liner fish cakes; 1 (10 oz.) can cream of mushroom soup; 1 medium onion, finely chopped; 1 1/3 c. water; 1 tsp. lemon juice; 1 1/3 c. cooked rice; 1/2 c. grated Cheddar cheese; 1/4 tsp. salt; pepper to taste; 1 1/2 c. fresh frozen peas

10 ingredients

4 steps

Ingredients

1 (12 oz.) pkg. High Liner fish cakes
1 (10 oz.) can cream of mushroom soup
1 medium onion, finely chopped
1 1/3 c. water
1 tsp. lemon juice
1 1/3 c. cooked rice
1/2 c. grated Cheddar cheese
1/4 tsp. salt
pepper to taste
1 1/2 c. fresh frozen peas

Directions

1

Combine soup, onion, water, juice, salt and pepper in saucepan and bring to a boil.
2

In a large casserole dish, alternate this soup mixture with layers of rice and peas.
3

Top with 6 fish cakes. Bake at 425° for 20 minutes.
4

Sprinkle casserole with grated cheese and return to oven for 10 minutes or until cheese is melted.