Layered Fish And Mushroom Stuffing Bake

• 1/4 lb. mushrooms, finely minced
• 1/4 c. grated Swiss cheese
• 1 stalk celery, finely minced
• 1 small onion, finely minced
• 1/2 tsp. salt
• pinch of pepper
• 1 slice bread, finely crumbled
• 2 Tbsp. butter
• salt and pepper to taste
• 4 fish fillets (1 lb.)
• 1/3 c. dry white wine
• 8 oz. medium egg noodles, cooked and drained
• 1 (10 3/4 oz.) can cream of celery soup

1. Mix well the mushrooms, cheese, celery, onion, salt and pepper, bread crumbs, 2 tablespoons wine and 1 tablespoon melted butter.
2. In a shallow 8 x 18-inch baking dish, layer 1/2 the fillets.
3. Cover with the vegetable mixture.
4. Layer remaining fillets on top (crosswise from the bottom layer).
5. Salt and pepper to taste and cover with foil.
6. Bake at 350u0b0 for 20 minutes or until fish is done.
7. Mix remaining wine with undiluted soup and heat.
8. Reserve 1/3 cup of this sauce and toss with the remainder of the noodles.
9. Serve with fish dish.
10. Cut into squares.

mushrooms, swiss cheese, celery, onion, salt, pepper, bread, butter, salt, fish, white wine, egg noodles, cream of celery soup

Taken from www.cookbooks.com/Recipe-Details.aspx?id=278688 (may not work)