Spaghetti With Haddock

• 2 (1 lb.) pkg. frozen haddock, fillets, thawed
• 3 Tbsp. cooking oil
• 1/2 lb. fresh mushrooms, sliced
• 1 clove garlic, minced
• 2 (10 3/4 oz.) cans condensed cream of mushroom soup
• 1 1/4 c. milk
• 1 1/4 c. grated Parmesan cheese
• 8 oz. spaghetti, cooked and drained
• 2 Tbsp. chopped fresh parsley
• 1 (10 oz.) pkg. frozen chopped spinach, thawed and drained

1. Cut and measure all ingredients before starting to cook.
2. Do not separate haddock fillets.
3. Cut each block of haddock into 3 pieces; set aside.
4. Heat oil in 12-inch skillet or electric frying pan over medium heat (300u0b0) 5 minutes or until hot.
5. Add mushrooms and garlic; saute 10 minutes or until tender.
6. Remove from skillet.
7. Combine mushroom soup, milk and 1 cup of the Parmesan cheese in skillet.
8. Stir until blended.
9. Add spaghetti and parsley. Toss until coated.
10. Arrange fish on top.
11. Combine mushrooms and spinach.
12. Arrange on top of fish.
13. Cover and cook over low heat (220u0b0) 10 minutes.
14. Sprinkle with remaining 1/4 cup Parmesan cheese, cover and simmer 10 minutes more or until fish flakes with fork.
15. Makes 6 servings.

frozen haddock, cooking oil, fresh mushrooms, clove garlic, condensed cream, milk, parmesan cheese, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=717284 (may not work)