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I have spent the last 2 hours reading your newsletter and wonderful recipes. I have already printed a whole bunch I want to try. I love them because they are using ingredients one has on hand. I love that and just wanted you to know how much we appreciate all your hard work in putting together this newsletter. Thank you very much.

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       Volume I - September 2, 2007

Cheesy Fish and Chips Casserole

Serves: 4



  Download this recipe.

1 1-pound package frozen fish filets partially thawed
4 ounces tomatoes (1/2 -inch) medium (4 slices)
1/8 teaspoon salt
1/8 teaspoon black pepper
1 10 1/2-ounce can cream of celery soup condensed
4 ounces sharp cheddar cheese shredded (about 1 cup)
1/4 cup green onions sliced
4 ounces sour cream and onion potato chips crushed


1. Preheat oven to 350. Lightly grease or spray with non-stick coating a 1 1/2 -quart shallow baking dish.

2. Cut block of fish crosswise into four portions. Arrange in baking dish. Top each with a tomato slice. Sprinkle with salt and pepper.

3. In a medium bowl, stir soup, cheese and green onions until blended. Spoon over fish. Sprinkle with potato chips.

4. Bake for 30 to 35 minutes or until fish flakes easily.


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