Crappie Casserole anyone?
If there is one fish that swims in North America that is the top table fare for most fishermen, it’s the crappie. This scrappy little panfish covers most of the United States and offers a fight and sweet bite about everywhere it swims. Most fishermen tend to just pan fry these fish and that’s not a bad way to go about it. However, there are some other inventive ways to explore different tastes with this wonderful meat. For example, check out this crappie casserole. You are going to like it.
As taken from the description in the video, the ingredients for crappie casserole are actually listed.
- 1 lb. bag of egg noodles cooked and drained
- 2 cups baked and flaked fish
- 1/2 cup sweet onion
- 1 cup frozen peas (thawed)
- 1 and 1/2 cup cooked mushrooms
- 2 bags of mexican blend shredded cheese
- 2 cans of cream of mushroom soup
- 1/4 cup half & half
- 1 tsp. salt & 1 tsp. pepper to taste
For everything else, you are going to have to watch the video above. For so many ingredients, this all seems to come together pretty easily. I could see myself switching out the crappie in this recipe for walleye, or perhaps even bluegill down the road.
I don’t keep many fish, if at all. However, for a recipe like this, I might make an exception.